Curried Summer Squash Relish

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SourceRecipe from The Pickled Pantry, by Andrea Chesman
Prep time45 minutes
Cooking time30 minutes
Total time1 hour, 15 minutes


The curved shape of most yellow summer squash makes it to a challenge to pickle as slices or spears - chop it up in a relish and problem is solved! This relish is great with crackers and cheese as an appetizer, or as a condiment with chicken, fish, or meat. This recipe was made in our Canning Relishes and Chutneys class with Andrea Chesman.


4 pounds
squash, summer
4 cloves
ginger, fresh
3 cups
brown sugar
3 cups
apple cider vinegar
3 tablespoons
curry powder
2 teaspoons
pickling spices (mixed)
1/2 cup
1/2 cup
bell pepper, red


Grate, grind, or finely chop the squash, peppers, and onions.  A food processor, using the pulsing action and working in batches, can be used.  Do not puree.

Combine the vegetables (including garlic and ginger), brown sugar, cider vinegar, curry powder, and pickling spices in a large nonreactive saucepan.  Bring to a boil.

Make a paste with the cornstarch/Clearjel and water. Briskly stir the solution into the boiling relish. Boil until the syrup appears almost clear and the mixture has thickened, about 5 minutes. Season to taste with salt and pepper.

Pack the relish into clean hot pint jars, leaving ½-inch headspace. Remove any air bubbles and seal.  

Process in a boiling water bath for 10 minutes, according to the directions for canning. Let cool undisturbed for 12 hours. Store in a cool dry place. Allow 6 weeks for the full flavors to develop.