Description
Set some of that abundant summer squash aside for the winter months with this awesome pickled squash recipe.
Ingredients
- 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
Instructions
- 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.
Prep Time: 4 hrs
Cook Time: 5 mins
Total Time: 4 hrs 5 mins
Servings: 4