Pickled Squash Recipes

SO-SWEET SQUASH PICKLES

Steps:

• Place squash, pepper and onion in a colander over a plate; sprinkle with salt and toss. Let stand 1 hour to drain., In a large saucepan, combine remaining ingredients; bring to a boil, stirring to dissolve sugar. Add vegetables; return to a boil. Remove from heat; cool completely., Transfer to a covered container; refrigerate, covered, at least 4 days before serving. May be stored in refrigerator up to 3 weeks.

PICKLED SQUASH

Steps:

• In a large pot or bowl, layer sliced squash and onions, and sprinkle eash layer generously with kosher salt.
• Let sit 1 hour.
• Drain.
• In large pot combine vinegar, sugar, pickling spice, and crushed red pepper and bring to a boil.
• Add squash and onions and return to boil.
• Ladle vegetables and enough of the liquid to cover them within 1/2 inch into sterilized jars.
• Wipe rims and jars clean, and put lids and rings on jars.
• Process jars in hot water bath for 10 minutes.
• Remove jars from water bath and allow to cool.
• Any jars that do not seal should be refrigerated and used withing 2 weeks.

PICKLED BUTTERNUT SQUASH WITH SAGE AND CARDAMOM

Steps:

• In a non-reactive bowl, combine the squash and salt, toss to coat, and allow to stand at room temperature for about 4 hours. Drain, rinse well, and squeeze out extra moisture by the handfuls.
• In a medium non-reactive pot, combine all remaining ingredients and bring to a boil over medium-high heat, stirring once or twice to dissolve the brown sugar. Add the squash, bring back just to a simmer, then remove from the heat and allow to cool to room temperature, uncovered.
• When the mixture has cooled to room temperature, cover and refrigerate.
• The squash will be tasty in about 2 hours, but will improve in flavor if allowed to sit overnight. This pickle will keep, covered and refrigerated, for about 2 months.

SUMMER SQUASH REFRIGERATOR PICKLES

Steps:

• In a small saucepan combine cider vinegar, water, brown sugar, salt and garlic cloves. Bring to a boil, reduce heat and simmer 2 minutes.
• Meanwhile, divide spices and optional dill sprigs between 2 pint jars or use 1 quart jar. Pack sliced zucchini into the jars, leaving 1/2 inch head space below the rim of the jar.
• Use hot, sterilized jars. If using pint jars, divide garlic that is in the vinegar mixture between the 2 jars. Pour in the hot vinegar mixture, leaving 1/2 inch below the rim of the jar. Push the squash down into the liquid to cover completely. Seal the jars and leave to cool, then refrigerate for up to 2 months. For best results, don't open for 2 days.

SQUASH PICKLES

Steps:

• Combine squash and onion in a large glass or ceramic bowl. Sprinkle with pickling salt and let stand for 1 hour. Drain well.n
• Inspect jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until pepper mixture is ready. Wash new, unused lids and rings in warm soapy water.n
• Combine sugar, pimento peppers, bell pepper, vinegar, celery seed, mustard seed, and dry mustard in a large Dutch oven and bring to a boil. Add drained squash and onion and bring to a boil again.n
• Pack mixture into the hot, sterilized jars, filling to within 1/4 inch of the top, keeping as much of the liquid as you can. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.n
• Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.n