Gmaries Squash Pickles Recipes

PICKLED SQUASH

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.

SQUASH PICKLES

Steps:

• Slice all ingredients.
• Sprinkle with salt, mix well, and allow to set for 1 hour then drain.
• Mix vinegar and sugar and bring to a boil.
• Add squash mix to boiling vinegar and bring to a boil again.
• Add 1 tsp pickling spice to each heated jar then add squash mix tightly packed to 1/2" headspace.
• Water bath for 30 minutes at 180-185°F Carefully monitor temperature with a candy thermometer (low temperature pasteurization).

PICKLED SQUASH

Steps:

• In a large pot, layer squash, onions, and bell peppers and sprinkle with salt.
• Cover with ice and water and let sit for one hour.
• Pour off water.
• In a saucepan, mix sugar, vinegar, mustard seeds, and celery seeds and bring to a boil.
• Pour over squash and bring back to a boil for one minute.
• Pack in sterilized jars and seal while hot.

SQUASH RELISH

Steps:

• Place the squash, onion, and red and green bell peppers into a large bowl, and sprinkle with salt. Toss to combine, and allow the vegetables to drain for 1 hour. Discard juice.
• Place the sugar, vinegar, celery seeds, and mustard seeds into a large pot, and bring to a boil over medium heat, stirring to dissolve sugar. Stir in the squash mixture, and return to a boil. Cook the mixture until the vegetables are tender, about 15 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the squash relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes, or the time recommended for your area.
• Remove the jars from the pot, and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in the refrigerator.

GMARIE'S SQUASH PICKLES

Steps:

• 1. Clean and slice both squash into 1/4 inch thick slices
• 2. Slice onion into 1/4 rings
• 3. Clean and seed peppers and chop into 1x1 chunks or 1 inch wide long strips
• 4. IF MAKING HOT PICKLES: Clean Jalapenos and remove seeds according to how hot you want your pickles. Less Hot? Take out more seeds. More Hot? Leave in more seeds. Want just a Mild Jalapeno tasting pickle? Take out all seeds and veins.
• 5. In a very large strainer layer half the squash, onions, peppers and Jalapenos if using them and sprinkle with 3 tbs of the Kosher salt.
• 6. Repeat this again and sprinkle with remaining Kosher Salt.
• 7. Let the salted vegetables set for at least 2 hours. This is to remove water from them so when Brine is poured over them they can soak it up. This step is a MUST :)
• 8. After vegetables have set mix your Brine
• 9. Add all ingredients to a large non-reactive pot. (Any pot that is NOT Aluminum)
• 10. Stir Brine until all the sugar is melted and it starts to boil.
• 11. Once it starts to boil reduce heat to simmer.
• 12. Place an equal mix of squash, onions and peppers IF using pickle crisp sprinkle pickle crisp over mix in mason jar or in a safe container (my best friend makes this recipe and she uses a large left over plastic Coffee Mate Creamer can) Well I think she uses 3 of them and stores them in her fridge) So for storage and not canning use anything you like just make sure it will not melt when Brine is poured over the pickles.
• 13. IF CANNING: Process jars according to manufactures directions. Heat Hot Water Bath Pot (Canning Pot) to Boil and then reduce heat to Medium High. (When you process you want your water right at boiling but not boiling) **Quick Tip: Run jars through dish washer on Pot Scrub or Long Cycle and on Heated Dry. Use whlie they are in the drying phase Fill jars with equal amounts of squash mix and press down firmly leaving 1 inch head space. I use Ball 1 1/2 Pint Wide Mouth. Any pint size and up will work BUT as with any large slice the Wide Mouths are going to give you the best results because they are so much easier to pack. Wash seals to jars and rinse very well in hot water. Heat seals by placing in a bowl of hot water from your canner water.
• 14. Ladle Brine over squash mix in jars or your choice or storage container. Making sure you get your seeds and spices roughly equal between your jars or containers.
• 15. IF NOT CANNING: let set until room temperature and then place in fridge for up to 4 weeks.
• 16. CANNING: Wipe rims of jars and add seals and rings and place in hot water bath for 10 minutes. Remove to a towel and let cool without touching or bumping the seal will "pop" and that is when you know you have a good seal. this will take from 5 mins to 5 hours lol not sure why. I leave mine until they are completely cool.
• 17. And Lunch Is Served! After I wrote this I had to have a ham sammy stuffed with my pickles LOL YUMMMMMM