Pickled Squash

Name: Pickled Squash
Total time: 300 min
Yield: 24 Servings
Ingredients: 2 ½ pounds young yellow squash and zucchini, sliced into rounds; 🧅 2 small onions, thinly sliced; 1 green bell pepper, seeded and sliced into strips; 🧂 ¼ cup salt; 2 ¼ cups white sugar; 2 cups distilled white vinegar; 2 teaspoons mustard seed; 1 teaspoon ground turmeric; 1 teaspoon celery seed

Cost $10, save $5

Source: Recommended by CookPal

300 Min
24 Servings
$10

Pickled Squash

Cost $10, save $5

Source: Recommended by CookPal

300 Min
24 Servings
$10

INGREDIENTS

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

STEPS

Combine squash, onions, and bell pepper in a large aluminum-free pot. Cover with salt and let stand for 2 hours to release liquid, stirring occasionally.

Just before the 2 hours are up, combine sugar, vinegar, mustard seed, turmeric, and celery seed in a medium saucepan. Bring to a boil.

Drain and pour briny liquid over salted vegetables in the pot. Let stand for 2 more hours.

Bring vegetable mixture to a boil. Reduce heat and simmer for about 5 minutes.

Ladle into 1-pint sterile jars, leaving 1/4 inch of headroom. Remove air bubbles and wipe the rims before sealing.

Process the jars in a simmering water bath for 10 minutes to seal completely.

NUTRIENTS

Per 1 serving

🔥

Calories

1g
Protein
22g
Carbs
0g
Fats

💡 Tips

Use fresh summer squash for better texture and flavor.Rinse the salted vegetables thoroughly to avoid excessive salinity.Always ensure jars are properly sterilized to prevent spoilage.This recipe can be stored in a cool, dark place for long-term preservation.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.