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Archive | October 8th, 2016

Don’t Stop at Cucumbers. Squash Can Make Great Pickles, Too.

Don’t Stop at Cucumbers. Squash Can Make Great Pickles, Too.

I spent some time with family in Louisville recently and had the chance to make some pickles with my mother, using a version of her beloved bread and butter pickle recipe, which I have feasted on since I was a kid.

Let the squash sit in a vinegar solution for 2 hours before canning.

Let the squash sit in a vinegar solution for 2 hours before canning.

The only difference this time was that we didn’t use cucumbers. We made them with fresh yellow squash that a friend of hers had given them.

The end result tastes almost exactly the same. Both are available throughout the year, so whether you get squash from the market or your fall garden, you can enjoy these year-round.

Next time, I’ll try them with zucchini.

Squash Pickles

2 1/2 pounds yellow squash, sliced thinly
1 small red bell pepper, cut in strips (see note)
1 small green bell pepper, cut in strips
1 large or 2 small onions, peeled and thinly sliced
1/4 cup salt
2 cups white vinegar or apple cider vinegar
2 cups sugar
2 teaspoons mustard seed
1 teaspoon celery seed
1 teaspoon turmeric

Note: You’ll only need 1 bell pepper of your preferred color, if you’re using one of the large ones from the supermarket,

In a large non-aluminum bowl, add the squash, bell pepper and onion. Cover with salt and stir together. Let sit for 2 hours. Stir occasionally.

While the vegetables are sitting, combine vinegar, sugar, mustard seed, celery seed and turmeric in a saucepan and bring to a boil.

When the 2 hours are up, squeeze the vegetables dry. Then add the vegetables to the saucepan. Stir to incorporate everything together and let sit for 2 hours more.

When the 2 hours are up, bring the vegetables to a boil. Remove immediately and separate into 4 (1-pint) jars. Fill almost to the top with liquid. Seal using your preferred method or top with a jar lid and refrigerate immediately. Wait a day or two before eating.

Seal the jars, if you like, or cover and refrigerate them immediately.

Seal the jars, if you like, or cover and refrigerate them immediately.

Makes 4 (1-pint) jars. (If you aren’t sealing the lids, the pickles will keep up to 2 months in the refrigerator.)

From Annaliese Griffin and John Griffin

 

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