Pickled Yellow Squash Recipe

Hi Gardening and Wellness Friends 👋🏼

Squash is one of those vegetables that’s easy to become overloaded during the growing season. For me, I have a hard time consuming the bounty before the squash goes bad. I love pickles, so one season I thought I’d try pickling them similar to cucumbers. Oh my. I’m a fan of pickles, so these pickled squash were delicious to me. I didn’t have to eat the squash all at once and I could have some pickled goodness later in the season when I wasn’t growing them.

Here’s what you’ll need

• 4 cups of 1/4” sliced yellow squash

• 1 cup thinly sliced onion

• 1 Tbsp sea salt

• 1-2 cups of sugar (depending on your sweetness preference)

• 2 cups white vinegar

• 1 cup water

• 1 Tbsp plus 1/4 cup of sea salt

• 2 cloves of garlic smashed

• 1 tsp mustard seed

• 1 tsp celery seed

• 1 tsp dry mustard

• 1 tsp black peppercorns

Instructions

• In a bowl add the sliced squash and onions. Stir in 1 tablespoon of sea salt and let sit for 1 hour to draw out the moisture while preparing the brine and jars

• Sterilize your jars. Place the jars and lids in a pot of water. Bring to a boil and simmer for 10 minutes. After 10 minutes remove jars with tongs and set aside to air dry

• Make your brine. In a large pot combine vinegar, water, sugar, 1/4 cup salt, garlic, mustard seeds, celery seeds, mustard and peppercorns. Bring the mixture to a boil over medium heat. Stir frequently until sugar and salt are dissolved. Simmer for 10 minutes. Taste if sweetness is to your liking. Add sugar if needed

• After 1 hour drain the liquid from the squash and onions. Pack the squash and onions into each sterilized jar, leaving 1/2 inch headspace.

• Once all jars are packed pour the brine over the squash filling each jar until the squash is submerged. Leave 1/2 inch headspace

• Wipe the rims of the jars with a little vinegar on a paper towel to remove any residue

• Place the sterilized lids on the jars. Screw the rings until finger tip tight. Do Not Overtighten

• Add the warm jars to a warm water bath ensuring there’s enough water to cover the jars by an inch or two

• Process the jars in boiling water for 15 minutes

• Carefully remove the jars from the canner and set on a cooling rack or a towel

• Allow the jars to cool completely for 24 hours.

• After the jars have cooled, check the seals by pressing the center of the top of the lids. If it doesn’t pop back up, then the jar is sealed. If the lid pops back up the put that jar in the refrigerator and use within the next couple of weeks

• Enjoy

I hope this gives you an idea of how to use up your squash bounty. Feel free to message on social media Facebook Instagram or email pictures of your harvest and pictures of the pickled squash if you make it.

Until next time…..

🌿To our health and the health of our gardens🌿

Tina