This awesome recipe for squash pickles lets you enjoy some of that abundant summer squash during the winter months.
Ingredients
- ½ pounds young yellow squash and zucchini, sliced into rounds: 2 piece
- onions: 2 piece (sliced)
- green bell pepper: 1 piece (seeded and sliced into strips)
- salt: 0.25 cup
- ¼ cups white sugar: 2 piece
- distilled white vinegar: 2 cups
- mustard seed: 2 tsp
- ground turmeric: 1 tsp
- celery seed: 1 tsp
Metric Conversion
Stages of cooking
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Combine squash, onions, and bell pepper in a large aluminum-free pot. Cover with salt and let stand for 2 hours to release liquid, stirring occasionally.
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Just before the 2 hours are up, combine sugar, vinegar, mustard seed, turmeric, and celery seed in a medium saucepan. Bring to a boil. Drain and pour briny liquid over salted vegetables in the pot. Let stand for 2 more hours.
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Bring vegetable mixture to a boil. Reduce heat and simmer for about 5 minutes. Ladle into 1-pint sterile jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly.
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Process the jars in a simmering water bath to seal completely, about 10 minutes.
