CookPal AI
Pickled Squash

Pickled Squash

Cost $10, save $5

Source: Recommended by CookPal

  • 300 Min
  • 24 Servings
  • $10

INGREDIENTS

  • Main Ingredients

    • 2 ½ pounds young yellow squash and zucchini, sliced into rounds
    • 🧅 2 small onions, thinly sliced
    • 1 green bell pepper, seeded and sliced into strips

  • Seasoning

    • 🧂 ¼ cup salt
    • 2 ¼ cups white sugar
    • 2 cups distilled white vinegar
    • 2 teaspoons mustard seed
    • 1 teaspoon ground turmeric
    • 1 teaspoon celery seed

STEPS

1

Combine squash, onions, and bell pepper in a large aluminum-free pot. Cover with salt and let stand for 2 hours to release liquid, stirring occasionally.

2

Just before the 2 hours are up, combine sugar, vinegar, mustard seed, turmeric, and celery seed in a medium saucepan. Bring to a boil.

3

Drain and pour briny liquid over salted vegetables in the pot. Let stand for 2 more hours.

4

Bring vegetable mixture to a boil. Reduce heat and simmer for about 5 minutes.

5

Ladle into 1-pint sterile jars, leaving 1/4 inch of headroom. Remove air bubbles and wipe the rims before sealing.

6

Process the jars in a simmering water bath for 10 minutes to seal completely.

NUTRIENTS

Per 1 serving

🔥

91

Calories

  • 1
    Protein
  • 22
    Carbs
  • 0
    Fats

💡 Use fresh summer squash for better texture and flavor.Rinse the salted vegetables thoroughly to avoid excessive salinity.Always ensure jars are properly sterilized to prevent spoilage.This recipe can be stored in a cool, dark place for long-term preservation.