Pickled Squash

Name: Pickled Squash
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 24 servings
Ingredients: 2.5 lb young yellow squash and zucchini, into rounds, sliced; 2 small Onion, thinly sliced; 1 green bell pepper, into strips, seeded sliced; 0.25 cup Salt; 2.25 cup White Sugar; 2 cup White Distilled Vinegar; 2 tsp Mustard Seeds; 1 tsp Ground Turmeric; 1 tsp Celery Seed

This pickled squash recipe, featuring onions and bell peppers, is marinated in a blend of vinegar, turmeric, and mustard seeds for a crisp, tangy snack.

Brooke1999

Prep30 min

Cook25 min

Total55 min

Servings24

Difficultymedium

AmericanSnacks

Ingredients

2.5 lbyoung yellow squash and zucchini, into rounds, sliced
2 smallOnion, thinly sliced
1green bell pepper, into strips, seeded sliced
0.25 cupSalt
2.25 cupWhite Sugar
2 cupWhite Distilled Vinegar
2 tspMustard Seeds
1 tspGround Turmeric
1 tspCelery Seed

Instructions

1
Combine squash, onions, and bell pepper in a large aluminum-free pot; cover with salt. Set aside to release liquid, stirring occasionally, 2 hours.
2
Bring sugar, vinegar, mustard seeds, turmeric, and celery seeds to a boil in a medium saucepan. Strain and discard solids from briny liquid; pour liquid over salted vegetables in the pot. Set aside for 2 hours more.
3
Meanwhile, inspect four (1-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until pickled squash is ready. Wash new, unused lids and rings in warm soapy water.
4
Bring vegetable mixture to a boil. Reduce heat; simmer, about 5 minutes.
5
Pack vegetable mixture into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
6
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
7
Remove jars from the stockpot; set aside, several inches apart, and cool. Once cool, press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.