Summer Squash Pickle
- Ready In:
- 2hrs 20mins
- Ingredients:
- 10
- Yields:
-
4 Pints
ingredients
- 2 medium onions, thinly sliced
- 2 red bell peppers (I've never skinned mine) or 2 green bell peppers, skinned and seeded (I've never skinned mine)
- 2 quarts cross cut zucchini (or other summer squash, 1/2 inch thick)
- 1⁄4 cup salt
- 2 1⁄2 cups white vinegar or 2 1/2 cups cider vinegar
- 2 cups sugar
- 1 teaspoon dry mustard
- 1 teaspoon turmeric
- 2 teaspoons celery seeds
- 1 cinnamon stick, broken up
directions
- Cut onion slices in half and peppers into 1/4 inch by 1 inch strips.
- Combine squash, onions and peppers and sprinkle with salt, cover with water and let stand 2 hours.
- Drain, rinse, drain well.
- Combine vinegar, sugar, and remaining ingredients in a large pot.
- Bring to a boil, reduce heat and simmer 10 min.
- Add veg and return to a boil-remove from heat immediately.
- Quickly ladle veg and liquid into clean hot jars.
- Leave 1/2 inch head space.
- Seal.
- Process 10 minutes in a boiling water bath.
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Reviews
-
I made these because I had an excess of summer squash from the farmer's market and my husband likes bread and butter pickles. So far, he's eaten two jars. Super easy to make, the only thing I didn't do was soak the squash in salted water. Instead, I salted it, let it sit for 30 minutes, and patted it dry with a towel to get rid of excess moisture and allow it to soak up more brine. Good stuff.
-
These are fantastic! I made a couple of batches using zucchini and red peppers. The jars are beautiful to look at and what%u2019s inside is delicious. My DH proclaimed them better than %u201Creal pickles.%u201D And the peppers and onions are tasty on burgers or in egg salad. Easy to make, too! Will definitely be making these again next year.
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RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois