PICKELED SQUASH RECIPES

PICKLED SQUASH RECIPE | ALLRECIPES

Pickled Squash Recipe | Allrecipes image

Set some of that abundant summer squash aside for the winter months with this awesome pickled squash recipe.

Provided by TAXIDERMYCHICK

Categories Side Dish Sauces and Condiments Canning and Preserving Recipes Pickled

Total Time 4 hours 5 minutes

Prep Time 4 hours 0 minutes

Cook Time 5 minutes

Yield 4 pint jars

Number Of Ingredients 9

Ingredients

¼ cup salt
2?½ pounds young yellow squash and zucchini, sliced into rounds
1 green bell pepper, seeded and sliced into strips
2 small onions, thinly sliced
2?¼ cups white sugar
2 cups distilled white vinegar
2 teaspoons mustard seed
1 teaspoon ground turmeric
1 teaspoon celery seed

Steps:

In a large non-aluminum pot, combine the squash, bell pepper, and onions. Cover with salt, and let stand for 2 hours to release the liquids. Stir occasionally.
Just before the 2 hours are up, combine the sugar, vinegar, mustard seed, turmeric and celery seed in a saucepan. Bring to a boil. Drain the salty liquid from the vegetables. Pour the spice brine over the vegetables, and let stand for 2 more hours.
Bring to a boil once again, and simmer for about 5 minutes. Ladle into 1 pint sterile jars, filling with the liquid to within 1/4 inch of the top. Wipe rims with a clean towel, and run a thin spatula around the inside of the jar to remove air bubbles. Seal with lids and rings. Process for 10 minutes in a simmering water bath to seal completely.

Nutrition Facts : Calories 524.5 calories, CarbohydrateContent 129.8 g, FatContent 1.5 g, FiberContent 6.9 g, ProteinContent 3.9 g, SaturatedFatContent 0.2 g, SodiumContent 9.1 mg, SugarContent 114.7 g

PICKLED SQUASH RECIPE - FOOD.COM

Pickled Squash Recipe - Food.com image

This in an Emeril Lagasse recipe. I love Emeril! This Pickled squash recipe is a hit with everyone I've given it to.

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 6 pints

Number Of Ingredients 7

Ingredients

10 cups summer squash or 10 cups zucchini, sliced
2 cups onions, sliced
kosher salt, for sprinkling vegetables
2 cups white vinegar
3 cups sugar
1 1/2 tablespoons pickling spices
1/2 teaspoon crushed red pepper flakes (optional)

Steps:

In a large pot or bowl, layer sliced squash and onions, and sprinkle eash layer generously with kosher salt.
Let sit 1 hour.
Drain.
In large pot combine vinegar, sugar, pickling spice, and crushed red pepper and bring to a boil.
Add squash and onions and return to boil.
Ladle vegetables and enough of the liquid to cover them within 1/2 inch into sterilized jars.
Wipe rims and jars clean, and put lids and rings on jars.
Process jars in hot water bath for 10 minutes.
Remove jars from water bath and allow to cool.
Any jars that do not seal should be refrigerated and used withing 2 weeks.

Nutrition Facts : Calories 456.3, FatContent 0.4, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 9.3, CarbohydrateContent 112.4, FiberContent 2.8, SugarContent 106.7, ProteinContent 2.8

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