PICKLING SQUASH AND ZUCCHINI RECIPES
PICKLED SQUASH RECIPE | ALLRECIPES
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
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
SPICY SQUASH PICKLES RECIPE | MYRECIPES
These summer squashes offer meatier flavor and texture than traditional cucumber pickles.
Provided by Ruth Cousineau
Total Time 2 hours 14 minutes
Yield Serves 12 (serving size: about 1/4 cup)
Number Of Ingredients 8
Steps:
- Place a wire rack on a baking sheet. Arrange zucchini and squash slices on rack; sprinkle with 1 teaspoon salt. Let stand 30 minutes. Rinse well under cold water; pat dry with paper towels. Place zucchini, squash, and onion in a medium glass bowl.
- Combine remaining 1 teaspoon salt, 1 cup water, and remaining ingredients in a small saucepan; bring to a boil, and pour over vegetables. Weigh down vegetables with a plate. Cover and refrigerate at least 2 hours or overnight. Drain or serve with a slotted spoon.
Nutrition Facts : Calories 13 calories, CarbohydrateContent 2.8 g, FatContent 0.1 g, FiberContent 0.7 g, ProteinContent 0.7 g, SodiumContent 38 mg
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