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    You are in: Home / Recipes / Pickled Yellow Squash Recipe
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    Pickled Yellow Squash

    Pickled Yellow Squash. Photo by Sharon123

    1/1 Photo of Pickled Yellow Squash

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    2 hrs

    30 mins

    Texas Aggie Mom's Note:

    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!

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    Ingredients:

    Yield:

    quarts

    Units: US | Metric

    • 8 cups yellow squash, sliced thickly
    • 2 cups onions, peeled and cut into large chunks
    • 1 cup green pepper, seeded and cut into large chunks

    Brine ingredients

    Directions:

    1. 1
      Put the squash in a large pot and salt heavily. Let stand for one hour.
    2. 2
      Drain the liquid from the squash. Take paper towels and wipe thoroughly until most of the salt is removed. Do not wash the squash!
    3. 3
      Prepare the brine and place in a large pot.
    4. 4
      Add the green pepper and bring to a boil.
    5. 5
      Add squash and onion.
    6. 6
      Return to a boil.
    7. 7
      Remove from heat.
    8. 8
      Put in jars leaving 1/2" headspace.
    9. 9
      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)
    10. 10
      Let jars cool; store in a cool, dark place.

    Ratings & Reviews:

    • on May 28, 2010

      55

      A standard for us now and I am receiving great reviews from friends and family. I use the two tablespoons of pickling spices myself and the onions are one of my favorite parts. Now another change is I ditched the bell pepper and added in its place three sliced, seeds and all, jalapeno peppers. It added a wonderfully sweet bite at the end!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 12, 2009

      55

      Maybe rename as: Disappearing Pickled Yellow Squash. I made these on a whim, having too much squash to keep keep up with. DH & children LOVE them & have taken them to work to share. Rave reviews all 'round! I used 2 tsp of pickling spice in place of the celery seeds & mustard seeds.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 25, 2009

      55

      The best!! I made a HUGE batch when our yellow squash came in early this summer, and then I had to make 2 more HUGE batches from squash I bought at the Farmer's Market...that is how much my family LOVED this recipe. Awesome recipe...great job!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Pickled Yellow Squash

    Serving Size: 1 (2551 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1385.2
     
    Calories from Fat 17
    22%
    Total Fat 1.8 g
    2%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 70.8 mg
    2%
    Total Carbohydrate 339.6 g
    113%
    Dietary Fiber 9.4 g
    37%
    Sugars 318.1 g
    1272%
    Protein 8.7 g
    17%

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