So Sweet Squash Pickles Recipes

PICKLED SQUASH

Pickled Squash image

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

Ingredients

¼ cup salt
2 ½ pounds young yellow squash and zucchini, sliced into rounds
1 green bell pepper, seeded and sliced into strips
2 small onions, thinly sliced
2 ¼ cups white sugar
2 cups distilled white vinegar
2 teaspoons mustard seed
1 teaspoon ground turmeric
1 teaspoon celery seed

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

Sweet Yellow Squash Pickles image

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.

Categories Side Dish Snack

Number Of Ingredients 8

Ingredients

4 small yellow squash (cut in1/4-inch thick slices (about 3 cups))
1/2 cup thinly sliced red onion
1 tablespoon kosher salt
1 cup sugar
3/4 cup white vinegar
1 teaspoon mustard seeds
1 teaspoon celery seeds
1 teaspoon dry mustard

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

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