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.
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.
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.
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