By now, farmers and producers in the Llano Estacado region have begun to see the fruits (and vegetables) of their labor. One fruit that does particularly well in this area is squash. But, as any Estacado producer can attest, its abundance can be a bit overwhelming.
While there are many recipes to enjoy both yellow and green squash, it’s also wise to preserve it to enjoy in the winter months. Below is a recipe to can squash and peppers for future enjoyment. As with fine cheese and wine, this recipe is even better with time.
Note: while the recipe says “yellow squash”, it works great to include green as well. Before you begin, make sure to prepare your jars.
Yellow Squash Relish
- 12 c. diced yellow squash (or half yellow, half green)
- 6 tsp canning salt
Mix squash and salt together and cover with water. Let sit overnight, or at least 12 hours. After the soaking period is over, pour off water and rinse well.
- 2 c. bell peppers, chopped
- 2 c. onion, chopped
- 2 (4 oz.) jars pimientos
- 2 1/2 c. vinegar
- 1 tsp celery seed
- 1 tsp tumeric
- 5 c. sugar
Mix the above ingredients together in a pan and boil for one minute. Add squash and bring to a boil again. Put in jars and seal. Yields: 8 pints
This recipe is easily customized. Jalapeño peppers make a great addition. Turbinado sugar can replace the white sugar, but we have not tried any other sugar substitutions.
Here are some ways to enjoy this squash relish:
- try it on hot dogs, bratwursts, or Polish sausage
- top off grilled chicken and pork chops with it
- try it on eggs or an omelet
- it’s also delicious with tortilla chips
Share your favorite recipe for preserving summer produce in the comments below!
