Name: Pickled Squash
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Young yellow squash and zucchini, sliced into rounds - 2 ½ pounds; Onions, thinly sliced - 2 small; Green bell pepper, seeded and sliced into strips - 1; Salt - ¼ cup; White sugar - 2 ¼ cups; Distilled white vinegar - 2 cups; Mustard seed - 2 teaspoons; Ground turmeric - 1 teaspoon; Celery seed - 1 teaspoon

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Pickled Squash

1. Young yellow squash and zucchini, sliced into rounds - 2 ½ pounds

2. Onions, thinly sliced - 2 small

3. Green bell pepper, seeded and sliced into strips - 1

4. Salt - ¼ cup

5. White sugar - 2 ¼ cups

6. Distilled white vinegar - 2 cups

7. Mustard seed - 2 teaspoons

8. Ground turmeric - 1 teaspoon

9. Celery seed - 1 teaspoon

How to cook deliciously - Pickled Squash

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

Process the jars in a simmering water bath to seal completely, about 10 minutes.