PICKLED YELLOW SQUASH
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
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
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
PICKLED SQUASH
This in an Emeril Lagasse recipe. I love Emeril! This Pickled squash recipe is a hit with everyone I've given it to.
Provided by Mrs. Hughes
Categories Lunch/Snacks
Time 1h30m
Yield 6 pints
Number Of Ingredients 7
Steps:
- In a large pot or bowl, layer sliced squash and onions, and sprinkle eash layer generously with kosher salt.
- Let sit 1 hour.
- Drain.
- In large pot combine vinegar, sugar, pickling spice, and crushed red pepper and bring to a boil.
- Add squash and onions and return to boil.
- Ladle vegetables and enough of the liquid to cover them within 1/2 inch into sterilized jars.
- Wipe rims and jars clean, and put lids and rings on jars.
- Process jars in hot water bath for 10 minutes.
- Remove jars from water bath and allow to cool.
- Any jars that do not seal should be refrigerated and used withing 2 weeks.
Nutrition Facts : Calories 456.3, Fat 0.4, SaturatedFat 0.1, Sodium 9.3, Carbohydrate 112.4, Fiber 2.8, Sugar 106.7, Protein 2.8
PICKLED SQUASH
This is delicious. Does not stay in my house long. And not FATTENING!!!! Preparation time is a rough guess....
Provided by Loretta in Louisiana
Categories Vegetable
Time 2h
Yield 8-10 pints, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot, layer squash, onions, and bell peppers and sprinkle with salt.
- Cover with ice and water and let sit for one hour.
- Pour off water.
- In a saucepan, mix sugar, vinegar, mustard seeds, and celery seeds and bring to a boil.
- Pour over squash and bring back to a boil for one minute.
- Pack in sterilized jars and seal while hot.
Nutrition Facts : Calories 353.8, Fat 0.8, SaturatedFat 0.1, Sodium 3544.3, Carbohydrate 86, Fiber 3.2, Sugar 80.9, Protein 2.9
SQUASH PICKLES
These squash pickles are a wonderful accompaniment to vegetables!
Provided by Audrey Giles
Time 1h40m
Yield 20
Number Of Ingredients 10
Steps:
- Combine squash and onion in a large glass or ceramic bowl. Sprinkle with pickling salt and let stand for 1 hour. Drain well.n
- Inspect jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until pepper mixture is ready. Wash new, unused lids and rings in warm soapy water.n
- Combine sugar, pimento peppers, bell pepper, vinegar, celery seed, mustard seed, and dry mustard in a large Dutch oven and bring to a boil. Add drained squash and onion and bring to a boil again.n
- Pack mixture into the hot, sterilized jars, filling to within 1/4 inch of the top, keeping as much of the liquid as you can. Run a clean knife or thin spatula around the insides of the 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.n
- Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.n
Nutrition Facts : Calories 136.5 calories, Carbohydrate 34.2 g, Fat 0.3 g, Fiber 1.5 g, Protein 0.9 g, Sodium 700.4 mg, Sugar 30.9 g
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PICKLED BUTTERNUT SQUASH - BETTER HOMES & GARDENS
From bhg.com
3.7/5 (9)Total Time 4 hrs 20 minsServings 24Calories 56 per serving
- In a large bowl combine squash and salt; toss to coat. Let stand at room temperature for 3 to 4 hours. Transfer squash to a colander set in a sink. Rinse with cold water; drain.
- In a large stainless-steel, enamel, or nonstick heavy pot combine vinegar, honey, bay leaf, fennel seeds, garlic, crushed red pepper, and peppercorns. Bring to boiling over medium-high heat, stirring to dissolve honey; reduce heat. Simmer, covered, for 10 minutes. Remove and discard bay leaf.
- Pack squash and oregano sprigs into hot sterilized pint canning jars, leaving a 1/2-inch headspace. Pour hot vinegar mixture over squash, distributing the whole spices evenly among jars and maintaining the 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands.
- Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Let stand at room temperature for 3 weeks before serving. Makes 4 pints.
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5/5 (4)Author LsheltonServings 4Total Time 30 mins
- Place squash, bell peppers, and onion in a colander. Sprinkle with kosher salt; cover and let stand at room temperature 1 hour. (Do not rinse.) Tightly pack squash mixture in 4 (1-pt.) hot sterilized jars, filling to 1/2 inch from top. Bring sugar, vinegar, mustard seeds, and celery seeds to a boil in a Dutch oven over high heat; boil, stirring constantly, 1 minute or until sugar dissolves. Pour hot liquid over squash mixture in jars, filling to 1/2 inch from top. Remove air bubbles by gently stirring with a long wooden skewer. Seal and process as directed (see below), increasing boiling time in Step 3 of canning instructions to 15 minutes.
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