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Yellow Crook neck squash pickles

post #1 of 3
Thread Starter 

 

We have had an over abundance of these this year. Getting 6-8 every week So I did some research and used the following recipe to make some Pickles. To be safe refer to USDA for water bath processing times per your elevation.

Ingredients

  • 10 whole Yellow Crookneck Squash
  • 2 whole Medium Sweet Onions, Sliced Into Rings
  • 2 whole Medium Sweet Red Or Green Peppers, Stem And Seeds Removed Then Sliced (optional)
  • ¼ cups Pickling Or Canning Salt
  • 2-¼ cups Granulated Sugar
  • 2-¼ cups White Or Apple Cider Vinegar
  • 2 teaspoons Celery Seeds
  • 2 teaspoons Mustard Seeds
  • 1 teaspoon Turmeric
  • 5 jars Pint-sized Canning Jars With Lids And Rings (you Might Need One More)

Preparation

1. Wash squash but do not peel them. Slice squash, onions and sweet pepper into thin slices. Put them all in a bowl. Add 1/4 cup salt and then cover with cold water and ice. Let the mixture stand for one hour, using additional ice to keep it cool or refrigerate. Keeping them cool is important as it will crisp them up. After one hour drain well. (Do not rinse!)

2. Combine sugar, vinegar, celery seed, mustard seeds and turmeric in a large pot. Bring to boil and boil ingredients for three minutes, stirring occasionally.

3. Add drained squash mixture. Bring to boil and simmer for three more minutes.

4. While the mixture is cooking, sterilize your jars and heat your lids and rings according to standard canning practices. The lids and rings should be placed in near boiling water to heat. This recipe should use about 5 pint jars but may need more or less depending on your exact measurements of squash and vegetables.

Fill sterilized pint jars with pickle mixture and cover with vinegar juice. Wipe top of jars well and place hot lids and rings onto jars. Process according to standard recognized safe canning practices. I processed mine in a water bath for 10 minutes. An exceptional website for canning technique can be found at pickyourown.org, choose their “All About Canning” post.

Cook’s Note:
Any size squash will do, but smaller squash have less seeds and remain firm.

 


Ended up with 7 processed jars. Also ended up with a half jar that we put up in the fridge. Gave those a sample and they are tasty! Gonna be good on burgers!

post #2 of 3
That recipe sounds great. I like the fact it's all simple ingredients. I saw your other post and like you said I'm not a fan of using cinimon or nutmeg. Bet you they're very tasty. Nice Job!!!
post #3 of 3
Thread Starter 
Quote:
Originally Posted by 5oclocksomewher View Post

That recipe sounds great. I like the fact it's all simple ingredients. I saw your other post and like you said I'm not a fan of using cinimon or nutmeg. Bet you they're very tasty. Nice Job!!!

Thank you! Yeah the simpler the better! These are tasty from the samplings I have had so far. (jar in fridge)

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