Zucchini Squash Pickles With Ginger and Lemongrass

Recipe by Rita1652
READY IN: 1hr 30mins
SERVES: 40-60
YIELD: 14 pints




  • Slice half the white part of the lemon grass leaving the top long.
  • Place squash, onions, lemon grass and ginger in a large non-reactive pot; add the salt and enough ice cold water to cover by one inch. I used bottled water.
  • Let stand for 2 - 4 hours; drain well into a colander with a large pot under to catch the liquid.
  • Add garlic and chili's to squash in the colander.
  • In a large saucepan, bring remaining ingredients to a boil; add vegetables. Let stand for 2 hours.
  • Sterilize your jars, lids, and screw rings.
  • Bring the vegetables to a boil for 5 minutes; remove the long pieces of lemongrass then fill jars with mixture, leaving half-inch head space. Fill jars to half-inch from top with hot pickling solution. Remove air bubbles. Wipe jar rims. Adjust lids. Process for 10 minutes in a boiling water bath.
  • Pints or quarts for 10 minutes from 1 to 1,000 feet, 15 minutes from 1,001 to 6,000 feet, or 20 minutes above 6,000 feet in altitude.