Recipe by TAXIDERMYCHICK
"Set some of that abundant summer squash aside for the winter months with this awesome pickled squash recipe."
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2 1/2 pounds
young yellow squash and zucchini, sliced into rounds
green bell pepper, seeded and sliced into strips
onions, thinly sliced
2 1/4 cups
distilled white vinegar
I haven't used this recipe. But have used one like this in some ways. I too had mush. What I do, is let mine just strike good boil and can them. never have a problem. I love pickled squash..I never do the 10 min thing..Makes a mess...Yummmy
I made 2 batches of this. The first i followed the recipe to a "T" and came out with pickled mush. The second time i left the squash raw and it was fantastic. I would recommend not cooking the squash.
This is a bit too sweet for my taste, but still good. To those reviewers that felt it came out mushy, the key is to only boil the brine. When it says to bring to a boil again: drain the vegetables, boil the liquid, spoon the vegetables into the jars, and pour the boiled liquid over them. This is a great method for cucumber pickles as well, because it allows the vegetables to release all their little bubbles, and then allows you to boil off any impurities that may spoil the final product.
Great! Followed brine exactly & wouldn't change- otherwise sliced 10 cups yellow squash thinly on mandolin, one large candy onion, no g.pepper. Didn't measure salt, just sprinkled canning salt to squash/onion mixture then tossed occasioanally for almost 2 hours, drained, packed jars, then added boiled brine. Heated lids and allowed to seal without coldpacking, period. I know some would say this is unsafe, but we ate a pint tonight and will refrigerate and eat the rest soon. These turned out great, like bread and butter and we love! Thank you!
This is awesome just as is! Followed the recipe exactly.
WOW!! So simple and good!! I am a new "canner" and I was so excited when I found this. They turned out so so so good. How long until I can eat them???
I've made these three times now. In the first, I used the recipe for sugar, but in the second two versions I reduced it by half. I;ve used scalliosn and red pepper in place of green pepper and onions. Also, added a little more mustard seed and accidentally used celery salt instead of celery seed in one batch. Both versions worked out very well. I agree with the previous reviewers who state to leave the squash raw. I even cut it a little thicker than normal to make sure it stays crisp.
This recipe is very similar to one that I use to make bread and butter cucumber pickles every summer. It's delicious. I've given several jars away already. It made 6 full pints, although I may have had closer to 3 pounds of squash. Because I knew I had more squash than the recipe calls for, I increased the sugar and vinegar proportionately. We'll be happy to have this in the cellar all winter. Thanks for the recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 13
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