Squash Pickles

(from cokerlj’s recipe box)

Very similar in taste to bread ’n butter pickles.
I halved this recipe and it made a lot.
I like these better than the Squash Relish in this book. Hubby likes the Relish better.
Similar to bread and butter pickles.
Also compare and you might wish to make similar to the Squash Relish also in this book.

Source: Internet

Categories: Canning & Pickling

Ingredients

  • NOTE: The amounts of onion and banana peppers can be adjusted for your personal preference.
  • 2 dozen yellow squash (the smaller squash have smaller, more tender seeds, but any will do)
  • 4 medium onion
  • 6 sweet banana peppers, fresh, seeded and sliced thin
  • -
  • Brine:
  • 4 1/2 cups sugar
  • 4 1/2 cups regular 5% white vinegar
  • 4 teaspoons celery seeds
  • 4 teaspoons pickling spice
  • 2 squirts yellow "hot dog" mustard
  • OR 1 teaspoon tumeric (tumeric has a better flavor than mustard...however, both are used for color also)
  • -
  • Pickle Crisp - Optional, will insure your ingredients are nice and crisp and is not harmful like lime. Use 1/8 teaspoon directly in jar for half pint, 1/4 teaspoon directly in jar for pints. Follow instructions on container. I found mine at my local WalMa

Directions

  1. NOTES: I have seen variations of this using jalapenos, bell peppers, and even a jar of pimentos. I have also seen variations using a cinnamon stick in the brine, and/or using apple cider vinegar.

  2. Slice squash, onions, and peppers into thin slices (do not peel squash). Place in a large bowl, add 1/4 cup salt (Kosher OR Canning and Pickling Salt). Cover with ICE water, use distilled water combined with ice. Let stand for one hour, use ice to keep cool or refrigerate. This step is VERY important — don’t skip it! After an hour or so, drain through a colander. While still in colander, mash down hard on the vegetables to make certain to get all of the liquid out.

  3. While vegetables are draining, combine the following in a pot large enough to hold the vegetables: sugar, vinegar, celery seed, pickling spice and mustard. NOTE: You can tie your spices into a spice bag…a coffee filter works great OR you can allow spices to float around and add them directly to the pickles.

  4. contd.

  5. -

  6. -

  7. Boil ingredients for three minutes, stirring occasionally, then add drained squash mixture. Bring to a boil. Simmer for three more minutes.

  8. Put vegetables into jars, draining off some of the liquid…Put optional Pickle Crisp per directions. Top off with hot brine. Wipe rims, put lids and rings on.

  9. Process in hot water canner for 10 minutes counting time from when water returns to a boil.

  10. Makes 8-10 pints.

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