Friday, August 8, 2008

Yellow Squash Pickles


So pretty, and so good!


8 cups sliced squash
2 onions, sliced in rounds
1 lb salt (yeah, that's a lot! I used about half of that)
1/2 cup diced red pepper
1 cup vinegar
1 3/4 cups sugar
1/2 tsp celery seeds
1/2 tsp mustard seed
Combine the squash and onion, sprinkle with the salt and let stand for 1 hour. Drain, rinse, well, and drain again to remove as much of the salt as possible.
Combine pepper, vinegar, sugar, and seeds. Bring to a boil and add the squash and onions. Return to a boil. Remove from heat, pack into sterilized jars and seal. Process using today's recommended guidelines.
Other sources of pickle recipes:
USDA Complete Guide to Home Canning:
Are old-time pickling recipes safe?

8 comments:

Matthew Burns said...

OMG, those are beautiful (if squash can be beautiful)! I've never had squash pickles before but I'll bet I'd love them. Maybe I'll buy some squash at the Farmer's Market and can me some. They look absolutely mouth-watering! Good job!

City Mouse said...

Gorgeous pickles! So many good pickle recipes going around our little country/homesteading extended family this week. I'm going to have to get in the mood and put some pickles up this weekend.

noble pig said...

Seriously this is the best canning idea I've seen! I love it. Thanks for this.

ELLOUISESTORY said...

Those look mouth-watering good. You are sure storing up some good eating for the winter.

tipper said...

Oh they do look so pretty and so good! I may just have to try this recipe.

StitchinByTheLake said...

Thanks for the link! I'm looking for a good recipe for some relish - something to eat with purple hull peas. :) Blessings, marlene

Rhea said...

I watched someone put up a whole bunch of stuff from his garden. It took a lot of work. But I sure love to eat the stuff.

Granny Sue said...

I'll post my recipe for pickled zucchini tomorrow. It's delicious too, and a good way to use those prolific squash.

Today at an auction an elderly couple walked away with an antique crock. As I admired it, the husband said, "we're going to make pickled corn!" I am so glad that the crock was going to be used as intended and not as an antique specimen!

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