Pumpkin relish is made by pickling chopped pumpkin and can be used as a substitute for pickle relish. It is made with salt, vinegar, onions, peppers, and seasonings, and can be canned for long-term storage. It can be used in any dish that calls for pickles and is often made with zucchini or a combination of yellow squash.
Pumpkin relish is a condiment that preserves chopped pumpkin mainly by vinegar or pickling. Any type of yellow squash, zucchini, or a combination of the two is normally used to create squash relish. Pumpkin relish can be used as a substitute for pickle relish in almost any dish.
Since the pumpkin relish is a good way to use vegetables from the local garden, this condiment is often made in-house. Table salt or pickling, onions, vinegar, and peppers or allspices are normally included. Dry mustard, sugar and celery seeds are also the usual ingredients. Additional seasonings, such as garlic, black pepper, and turmeric, are often included as well. Cornstarch is normally added as a thickening agent.
Fresh squash is usually chopped and soaked in salted water overnight. Some versions may dip chopped onions with squash. Depending on the version, the soaked vegetables can be refrigerated or left at room temperature. Next, the squash is drained, rinsed, and added to a pot with the rest of the vegetables and seasonings. Then, the relish is cooked slowly and stirred frequently.
After the dressing has simmered for nearly half an hour, cornstarch is added to thicken the mixture. Depending on the desired thickness, the amount of cornstarch used varies. The relish is allowed to continue to simmer until it reaches the correct thickness, and is then placed in jars and sealed. If the pumpkin flavor will be used quickly, pressure canning is not required. In this case, however, it is recommended that you refrigerate the dressing in this case.
If the pumpkin flavor will be stored for a long time before use or given as a gift, it is best to do so. Normally, canning takes place in a specialized pressure vessel using a boiling water bath. The jars are first sterilized, then the seasoning is placed in the jars, which are sealed and processed in the bath. If canned, pumpkin seasoning doesn’t need to be refrigerated until it’s opened, and the seasoning will keep for about as long as you get it commercially.
The pumpkin relish can be used in any dish that calls for the taste of pickles and makes a great hot dog topping. Those who are more comfortable with the green color of pickle relish normally prefer to use zucchini in their pumpkin relish. Conversely, the yellow color of other squash picks, or the yellow-and-green contrast from combining zucchini and yellow squash, often appeals to those looking to brighten up their usual dishes.
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