PICKLED SQUASH
Set some of that abundant summer squash aside for the winter months with this awesome pickled squash recipe.
Provided by TAXIDERMYCHICK
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 4h5m
Yield 4
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 524.5 calories, Carbohydrate 129.8 g, Fat 1.5 g, Fiber 6.9 g, Protein 3.9 g, SaturatedFat 0.2 g, Sodium 9.1 mg, Sugar 114.7 g
SWEET YELLOW SQUASH PICKLES
These Sweet Yellow Squash Pickles are a mouth-watering summer snack. Whether you're adding them to a sandwich, serving them on a cheese board, or eating them right out of the jar, you'll love this pickled yellow squash.
Provided by Michael Wurm, Jr.
Number Of Ingredients 8
Steps:
- In a large non-metal bowl, combine the squash and onion. Sprinkle salt over the vegetables and stir to combine. Cover and chill in the refrigerator for 1 hour. Then, drain the liquid from the vegetables.
- In a medium saucepan, combine the sugar, vinegar, mustard seeds, celery seeds, and dry mustard. Bring to a boil and stir until the sugar is dissolved.
- Add the squash and onion mixture and then return to boiling.
- Remove from heat. Ladle the hot vegetables and liquid into sterilized canning jars.
- At this point, the jars can be processed for long-term canning or covered and stored as-is in the refrigerator for up to one month.
- Chill at least 24 hours before serving.
Nutrition Facts : Carbohydrate 118 g, Protein 6 g, Fat 2 g, SaturatedFat 1 g, Sodium 3503 mg, Fiber 5 g, Sugar 110 g, Calories 500 kcal, ServingSize 1 serving
JUDY'S PICKLED SQUASH
Once you start making them, you begin to see pickle potential in just about everything. That-and an overabundance of fast-growing yellow squash-is what inspired my sister, Judy, to make these unusually gratifying sweet squash pickles. I call for yellow squash here, but you can use any kind of summer squash, from Sundrops and pattypans to zucchini.
Yield makes about 4 pints
Number Of Ingredients 8
Steps:
- Place the squash, onion, and bell peppers in a colander, sprinkle with salt, and let drain, covered, for about 1 hour at room temperature. Do not rinse.
- If preserving the pickles, sterilize four 1-pint heat-tempered canning jars (see Know-how, page 291).
- Tightly pack the squash, onion, and peppers, alternating layers of vegetables, in the hot jars, leaving about 1/2 inch of headspace to ensure a proper seal.
- Combine the sugar, vinegar, mustard seeds, and celery seeds in a large pot over high heat and bring to a boil, stirring until the sugar dissolves, for about 1 minute. Pour the hot liquid over the vegetables, maintaining the 1/2-inch headspace.
- For refrigerator pickles, seal the jars tightly and refrigerate for 2 weeks to allow the flavors to develop before serving. Store in the refrigerator until ready to serve, or for up to 1 month.
- For preserved pickles, process in a hot water bath for about 15 minutes to vacuum-seal (see Know-how, page 291). Let cool to room temperature, check the seal, and store in a cool, dark place until ready to serve, or for up to 6 months. Refrigerate after opening.
SO-SWEET SQUASH PICKLES
These crisp crunchy slices, seasoned with celery seed and mustard seed, have a sweet-sour taste that everyone is sure to relish! The colorful blend of yellow squash, sweet red pepper and chopped onion makes a beautiful presentation. -Eleanor Sundman Farmington, Connecticut
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 cups.
Number Of Ingredients 9
Steps:
- Place squash, pepper and onion in a colander over a plate; sprinkle with salt and toss. Let stand 1 hour to drain., In a large saucepan, combine remaining ingredients; bring to a boil, stirring to dissolve sugar. Add vegetables; return to a boil. Remove from heat; cool completely., Transfer to a covered container; refrigerate, covered, at least 4 days before serving. May be stored in refrigerator up to 3 weeks.
Nutrition Facts : Calories 123 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 225mg sodium, Carbohydrate 30g carbohydrate (28g sugars, Fiber 2g fiber), Protein 1g protein.
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