1/1 Photo of Pickled Squash
Mama's Kitchen (Hope)'s Note:
Bread and butter type pickles made with yellow crookneck squash rather than cucumbers! You could use zucchini but the yellow squash looks so much prettier. A great way to use up that garden bounty and savor the taste of summer all year long! Can use all red or all green bell peppers if you prefer.
My Private Note
Units: US | Metric
- 1Combine squash and onion slices in a large enamel pot. Sprinkle with the salt. Stir to mix. Let stand 1 hour.
- 2Add water to a water bath canner and allow it to come to a boil while you complete next step.
- 3Add bell pepper, vinegar, sugar, celery seeds and mustard seeds and stir to mix. Bring to a boil and then fill pint jars with squash mixture. Remove any air bubbles, wipe jar rims and screw on lid and ring.
- 4Place hot filled jars in rack and into the now boiling water.
- 5When water returns to a boil with jars in it, process for 5 minutes, or 10 minutes for altitudes of 1,001 feet to 6,000 feet. Over 6,000 feet, process for 15 minutes.
- 6When time is up remove jars with a jar lifter and place on counter to cool and finish sealing. Refrigerate any jars that do not seal.
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Nutritional Facts for Pickled Squash
Serving Size: 1 (73 g)
Servings Per Recipe: 36
- Amount Per Serving
- % Daily Value
- Calories 87.8
- Calories from Fat 0
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 195.8 mg
- Total Carbohydrate 21.6 g
- Dietary Fiber 0.5 g
- Sugars 20.6 g
- Protein 0.4 g