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Pickled Squash

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Recipe Summary Pickled Squash

Set some of that abundant summer squash aside for the winter months with this awesome pickled squash recipe.

Ingredients | Pancakeswap Settings Icon

¼ cup salt

2 ½ pounds young yellow squash and zucchini, sliced into rounds

1 green bell pepper, seeded and sliced into strips

2 small onions, thinly sliced

2 ¼ cups white sugar

2 cups distilled white vinegar

2 teaspoons mustard seed

1 teaspoon ground turmeric

1 teaspoon celery seed

Directions

In a large non-aluminum pot, combine the squash, bell pepper, and onions. Cover with salt, and let stand for 2 hours to release the liquids. Stir occasionally.

Just before the 2 hours are up, combine the sugar, vinegar, mustard seed, turmeric and celery seed in a saucepan. Bring to a boil. Drain the salty liquid from the vegetables. Pour the spice brine over the vegetables, and let stand for 2 more hours.

Bring to a boil once again, and simmer for about 5 minutes. Ladle into 1 pint sterile jars, filling with the liquid to within 1/4 inch of the top. Wipe rims with a clean towel, and run a thin spatula around the inside of the jar to remove air bubbles. Seal with lids and rings. Process for 10 minutes in a simmering water bath to seal completely.

For safety when canning and preserving foods, contact your local extension for processing times in your area that will be specific to your altitude.

Info | Pancakeswap Settings Icon

prep: 4 hrs cook: 5 mins total: 4 hrs 5 mins Servings: 4 Yield: 4 pint jars

TAG : Pickled Squash

Side Dish, Sauces and Condiments Recipes, Canning and Preserving Recipes, Pickled,