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Tangy Pickled Squash

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PREP TIME
30 min
COOKING TIME
25 min
TOTAL TIME
295 min
SERVINGS
24 servings
Snack U.S.
Tangy Pickled Squash
Ingredients
  • 2 1/2 pounds young yellow squash and zucchini, sliced into rounds
  • 2 small onions, thinly sliced
  • 1 green bell pepper, seeded and sliced into strips
  • 1/4 cup salt
  • 2 1/4 cups white sugar
  • 2 cups distilled white vinegar
  • 2 teaspoons mustard seed
  • 1 teaspoon ground turmeric
  • 1 teaspoon celery seed
Instructions
1
Combine the chopped squash, onions, and bell pepper in a large cooking vessel. Allow it to sit for 2 hours, allowing the natural juices to release and stirring occasionally.
2
Just as the 2-hour mark is reached, combine sugar, vinegar, mustard seeds, turmeric, and celery seeds in a smaller saucepan. Bring the mixture to a rolling boil. After boiling, drain the liquid and pour it over the salted vegetables in the cooking vessel. Let it sit for another 2 hours.
3
Next, bring the vegetable mixture to a boil again. Then, reduce the heat and let it simmer for approximately 5 minutes. Using clean containers, ladle the vegetable mixture into 1-pint sterilized jars, filling them to within 1/4 inch of the top. Use a blunt utensil or thin scraper to remove any air bubbles from the inside of the jars. Wipe the edges with a damp paper towel to remove any residue. Secure the lids and tighten the rings firmly.
4
Place the jars in a simmering water bath to seal them completely, taking about 10 minutes.