PICKLED YELLOW SQUASH RECIPES RECIPES

PICKLED YELLOW SQUASH RECIPE - FOOD.COM

Pickled Yellow Squash Recipe - Food.com image

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! Update: I have now made this a couple of times and it is just as good as I remember! My family and friends love it! I found that one average squash is about a cup, so it takes approximately 8 squash per batch.

Total Time 2 hours 30 minutes

Prep Time 2 hours

Cook Time 30 minutes

Yield 2 quarts

Number Of Ingredients 8

Ingredients

8 cups yellow squash, sliced thickly
2 cups onions, peeled and cut into large chunks
1 cup green pepper, seeded and cut into large chunks
1 teaspoon celery seed
1 teaspoon mustard seeds
2 teaspoons pimientos, chopped
2 cups white vinegar
3 cups sugar

Steps:

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.

Nutrition Facts : Calories 1384.3, FatContent 2.5, SaturatedFatContent 0.6, CholesterolContent 0, SodiumContent 65.5, CarbohydrateContent 336.9, FiberContent 9.3, SugarContent 321.5, ProteinContent 8.9

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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