Pickled Squash recipe

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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

Nutrition Info

524.5 calories
carbohydrate: 129.8 g
cholesterol: : -
fat: 1.5 g
fiber: 6.9 g
protein: 3.9 g
saturatedFat: 0.2 g
servingSize: -
sodium: 9.1 mg
sugar: 114.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

Recipe Yield

4 pint jars

Recipe Note

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

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