Prep 2 hrs
Cook 30 mins
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!
- 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.
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!
This is a keeper! We love this recipe, but changed it up just a bit. We added zucchini squash in with the yellow squash and instead of the green pepper, we cut up red, yellow and orange peppers and it not only tastes wonderful, it's also very colorful. I made some chicken salad a couple of weeks ago and put some of this in it and it tastes amazing! Great recipe!
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.