Squash Relish

Ingredients and Weight:

• 1 medium yellow squash, trimmed and diced (about 1 cup)
• 1 medium zucchini, trimmed and diced (about 1 cup)
• 1 medium onion, finely diced (about 1 cup)
• 1 red bell pepper, finely diced (about 1 cup)
• 1/2 cup apple cider vinegar
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 teaspoon mustard seeds
• 1/2 teaspoon celery seeds
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Difficulty Level:

2 (simple)

Preparation Method Steps:

1. In a large bowl, combine the squash, zucchini, onion, and bell pepper.
2. In a small saucepan, whisk together the vinegar, granulated sugar, brown sugar, mustard seeds, celery seeds, salt, and pepper. Bring to a boil over medium heat, stirring occasionally.
3. Pour the hot vinegar mixture over the vegetables and stir to combine.
4. Transfer the mixture to a clean glass jar with a lid. Seal the jar and let cool to room temperature.
5. Refrigerate for at least 24 hours before serving.

Nutritional Information:

Per serving (about 1/4 cup):

• Calories: 50
• Fat: 0g
• Carbohydrates: 12g
• Protein: 1g
• Sugar: 9g
• Fiber: 1g

Dish Characteristics:

• Tangy and sweet
• Colorful and crisp
• Perfect accompaniment to grilled meats, sandwiches, and salads

User Comments:

• "This relish is so refreshing and flavorful. It adds a delicious burst of sweetness to any dish." - Jane
• "I love the crunchiness of the vegetables and the hint of spice from the mustard seeds." - John
• "I've never tried squash relish before, but this one is amazing! It's the perfect balance of sweet and tangy." - Mary
• "Easy to make and so versatile. I've used it on grilled chicken, tacos, and even as a dip for vegetables." - Sarah
• "I highly recommend this recipe to anyone who loves flavorful and healthy condiments." - David

Special Precautions and Tips:

• Use fresh, firm vegetables for best results.
• If you don't have apple cider vinegar, you can use white vinegar instead.
• Adjust the amount of sugar to your taste preference.
• Sterilize the jar and lid before filling to prevent spoilage.
• The relish will keep in the refrigerator for up to 2 weeks.