PICKLED YELLOW SQUASH

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Pickled Yellow Squash image

My first year of college I waited tables in a small family owned restaurant. This was one of my favorite things offered on the salad bar. I was lucky enough to get the family recipe. I have never made it, but I sure ate a lot of it. The recipe says it makes 2 quarts, but that sure does not sound right to me unless those veggies shrivel up a lot! Update: I have now made this a couple of times and it is just as good as I remember! My family and friends love it! I found that one average squash is about a cup, so it takes approximately 8 squash per batch.

Provided by Texas Aggie Mom

Categories     Onions

Time 2h30m

Yield 2 quarts

Number Of Ingredients 8

8 cups yellow squash, sliced thickly
2 cups onions, peeled and cut into large chunks
1 cup green pepper, seeded and cut into large chunks
1 teaspoon celery seed
1 teaspoon mustard seeds
2 teaspoons pimientos, chopped
2 cups white vinegar
3 cups sugar

Steps:

  • Put the squash in a large pot and salt heavily. Let stand for one hour.
  • Drain the liquid from the squash. Take paper towels and wipe thoroughly until most of the salt is removed. Do not wash the squash!
  • Prepare the brine and place in a large pot.
  • Add the green pepper and bring to a boil.
  • Add squash and onion.
  • Return to a boil.
  • Remove from heat.
  • Put in jars leaving 1/2" headspace.
  • Place lids, screw on bands finger-tight and process in a boiling water bath (5 minutes up to 1000 feet in elevation; 10 minutes from 1001 to 6000 feet; 15 minutes >6000 feet).
  • Let jars cool; store in a cool, dark place.

Nutrition Facts : Calories 1384.3, Fat 2.5, SaturatedFat 0.6, Sodium 65.5, Carbohydrate 336.9, Fiber 9.3, Sugar 321.5, Protein 8.9

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