PICKLED SQUASH AND ZUCCHINI RECIPES RECIPES

ZUCCHINI-AND-SQUASH PICKLES RECIPE | MYRECIPES

Zucchini-and-Squash Pickles Recipe | MyRecipes image

Ribbons of zucchini and squash make up these colorful Zucchini-and-Squash Pickles. These pickles are as beautiful as they are delicious.

Provided by Whitney Miller

Total Time 2 hours 40 minutes

Yield Makes 1 qt.

Number Of Ingredients 11

Ingredients

2 medium zucchini (about 12 oz.)
2 medium-size yellow squash (about 12 oz.)
1 red onion, halved and cut into 1/8-inch-thick slices
Parchment paper
2?½ tablespoons kosher salt
½ cup apple cider vinegar
½ cup rice vinegar
¾ cup sugar
1 teaspoon celery seeds
1 teaspoon mustard seeds
¼ teaspoon dry mustard

Steps:

Cut zucchini and yellow squash lengthwise into 1/8-inch-thick slices, using a mandoline or sharp knife. Spread zucchini, yellow squash, and onion in a single layer on 2 parchment paper-lined baking sheets. Sprinkle with salt. Let stand 1 hour. Transfer to a colander, rinse, and drain. Place in a widemouthed 1-qt. jar, filling to 1/2 inch from top.
Bring vinegars to a boil in a medium saucepan over medium heat. Add sugar; cook, stirring constantly, 3 to 5 minutes or until dissolved. Stir in next 3 ingredients. Bring to a boil, immediately remove from heat, and pour over vegetables. Cool 1 hour. Cover and chill 3 days before serving. Refrigerate up to 2 months.

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

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