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My review
Pickled Squash
TAXIDERMYCHICK
"Set some of that abundant summer squash aside for the winter months with this awesome pickled squash recipe."
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Ingredients
4 h 5 m servings 524 calsOriginal recipe yields 4 servings (4 pint jars)
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Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- For safety when canning and preserving foods, contact your local extension for processing times in your area that will be specific to your altitude.
Nutrition Facts
Per Serving: 524 calories; 1.5 g fat; 129.8 g carbohydrates; 3.9 g protein; 0 mg cholesterol; 9 mg sodium. Full nutrition
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Reviews
Read all reviews 1719 Ratings
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Most helpful positive review
2/29/2008
I haven't used this recipe. But have used one like this in some ways. I too had mush. What I do, is let mine just strike good boil and can them. never have a problem. I love pickled squash..I ne...
Most helpful critical review
12/6/2006
I made 2 batches of this. The first i followed the recipe to a "T" and came out with pickled mush. The second time i left the squash raw and it was fantastic. I would recommend not cooking the s...
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12/6/2006
I made 2 batches of this. The first i followed the recipe to a "T" and came out with pickled mush. The second time i left the squash raw and it was fantastic. I would recommend not cooking the s...
2/29/2008
I haven't used this recipe. But have used one like this in some ways. I too had mush. What I do, is let mine just strike good boil and can them. never have a problem. I love pickled squash..I ne...
11/10/2011
This is a bit too sweet for my taste, but still good. To those reviewers that felt it came out mushy, the key is to only boil the brine. When it says to bring to a boil again: drain the vegetabl...
7/21/2011
Great! Followed brine exactly & wouldn't change- otherwise sliced 10 cups yellow squash thinly on mandolin, one large candy onion, no g.pepper. Didn't measure salt, just sprinkled canning sal...
7/16/2012
I've made these three times now. In the first, I used the recipe for sugar, but in the second two versions I reduced it by half. I;ve used scalliosn and red pepper in place of green pepper an...
6/24/2010
WOW!! So simple and good!! I am a new "canner" and I was so excited when I found this. They turned out so so so good. How long until I can eat them???
8/22/2013
EXCELLENT be sure to do the vegetable's raw. I've done several batch's and changed things per different taste for different parties I do... one I did cider vinegar with hot peppers and garlic cl...