Sweet Yellow Squash Relish

We have been enjoying the mustardy yellow squash relish I made the other day.

https://pleasantpeasantcuisine.blog/2017/06/28/yellow-squash-refrigerator-relish/

yellow squash relish

 

This time I made a sweet relish. The vegetables I used were:

  • yellow squash – 3 medium size
  • small onion
  • garlic clove
  • 2 red ripe jalapeños – seeds removed
  • 2 green jalapeños – seeds removed
  • 3 or 4 green Roma tomatoes – seeds removed

 

All the chopped vegetables were left to soak in saltwater for an hour or so.

IMG_9941

 

While I was making the pickling solution, the vegetables were rinsed in cold water and were draining.

sweet relish

 

The ingredients for the pickling solution were:

  • 1 cup raw unfiltered apple cider vinegar
  • 1 cup Turbinado sugar
  • 1 1/2 cups water
  • 1 Tablespoon mustard seeds
  • 1/2 teaspoon celery seeds
  • 1/8 teaspoon agar agar powder

 

The solution was heated to a boil, the rinsed and drained vegetables were mixed in, then it was again brought it to a boil.

sweet relish

 

The relish is almost everything it was hoped to be. The vegetables are crunchy with the desired sweet and sour flavors. The agar agar, however, failed to thicken at all. Better not enough than too much. I may attempt to remedy that later.

The relish will be stored in the refrigerator.

sweet relish



 


2 thoughts on “Sweet Yellow Squash Relish

  1. That looks really good to have on a plate for “zing”. Gotta have zing! What is the first saltwater soak for? I’ve never used agar agar powder, but have always wondered what it was for. Presume to thicken a cold mixture?

    Virtual hugs,

    Judie

    Liked by 1 person

    1. My understanding is that the salt water soak somehow helps keep the pickles crisp. Another reason I did the soak was because I had cut up the veggies a good while before I was ready to finish the project. It was to keep them fresh while I was busy with other things (preparing and eating lunch).

      Agar agar is plant sourced alternative to gelatin. Using it with this relish was experimental. I was hoping that by using it in such a tiny quantity it would thicken the liquid just enough to work as a suspension agent.

      Liked by 1 person

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