Squash Pickles Recipes

SO-SWEET SQUASH PICKLES

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.

SQUASH PICKLES WITH ZUCCHINI OR YELLOW SUMMER SQUASH

Steps:

• Gather the ingredients and canning equipment.
• Place zucchini or summer squash and onions in a large nonreactive pot ; add the pickling salt and enough water to cover. Let stand for 2 hours.
• Pour the mixture into a colander; rinse well with cold water and drain thoroughly.
• Return the rinsed squash to the nonreactive pot.
• Pour the vinegar into a 2-quart saucepan and bring to a boil and stir in 1 cup of the sugar, celery seed, turmeric, and mustard seed.
• Pour the hot vinegar over the squash and onions. Taste and add up to 1 cup additional sugar depending upon your preference. Let stand for 2 hours.
• Meanwhile, prepare the jars and lids . Wash the jars and lids in hot, soapy water. Fill a large canner with water.
• Place a rack in the pan and add the jars. Bring to a simmer. Turn the heat down to low to keep the jars hot.
• Put the lids in a separate saucepan and cover with water. Bring to a bare simmer; do not boil. Keep them hot in the barely simmering water until it's time to seal the jars.
• Bring the squash and vinegar mixture back to a boil, cook for 5 minutes then remove from the heat.
• Pack the boiled squash pickles into the hot sterilized jars leaving 1/2-inch headspace. Wipe the edges of the jar with a clean, damp paper towel and seal with the lid and screw-on bands. Do not overtighten.
• Process pint or quart jars in the boiling water bath for 10 minutes from 1 to 1,000 feet, 15 minutes from 1,001 to 6,000 feet, or 20 minutes above 6,000 feet in altitude. Keep the water at least 1 inch above the tops of the jars, adding extra boiling water to cover, if necessary. Serve and enjoy.

SQUASH PICKLES

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

PICKLED SQUASH

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.

SQUASH PICKLES

Steps:

• Slice all ingredients.
• Sprinkle with salt, mix well, and allow to set for 1 hour then drain.
• Mix vinegar and sugar and bring to a boil.
• Add squash mix to boiling vinegar and bring to a boil again.
• Add 1 tsp pickling spice to each heated jar then add squash mix tightly packed to 1/2" headspace.
• Water bath for 30 minutes at 180-185°F Carefully monitor temperature with a candy thermometer (low temperature pasteurization).

PICKLED YELLOW SQUASH

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.