Easy Pickled Squash Recipe

Ingredients

• 2.5 pounds young yellow squash and zucchini, sliced into rounds
• 2 small onions, thinly sliced
• 1 green bell pepper, seeded and sliced into strips
• 0.25 cup salt
• 2.25 cups white sugar
• 2 cups distilled white vinegar
• 2 teaspoons mustard seed
• 1 teaspoon ground turmeric
• 1 teaspoon celery seed

Instructions

1. In a large, non-reactive pot, combine the squash, onions, and bell pepper. Cover with salt and let sit for 2 hours, stirring occasionally, to draw out excess moisture.
2. In a saucepan, bring the sugar, vinegar, mustard seeds, turmeric, and celery seeds to a boil. Strain the mixture, discarding the solids, and pour the flavorful liquid over the salted vegetables. Let this mixture sit for another 2 hours.
3. While the vegetables marinate, inspect four (1-pint) jars for any cracks or rust. Discard any damaged jars or rings. Submerge the jars in simmering water to sterilize them. Wash new lids and rings in warm, soapy water.
4. Bring the vegetable mixture to a boil in the pot. Then, reduce the heat and let it simmer for approximately 5 minutes.
5. Carefully pack the hot vegetable mixture into the sterilized jars, leaving ¼ inch of headspace at the top. Use a clean knife or spatula to release any trapped air bubbles. Wipe the jar rims with a damp paper towel to ensure a clean seal. Place the lids on top and tightly screw on the rings.
6. Place a rack in a large stockpot and fill it halfway with water. Bring the water to a boil. Using a jar holder, carefully lower the jars into the boiling water, ensuring they are 2 inches apart. Add more boiling water until the jars are covered by at least 1 inch. Cover the pot and process for 10 minutes at a rolling boil.
7. Carefully remove the jars from the stockpot and set them aside to cool, leaving several inches between each jar. Once cooled, check the lids by pressing the center with a finger to ensure a proper seal. The lids should not move up or down. Remove the rings for storage and store the pickled squash in a cool, dark place.

Nutrition

• Calories: 91 kcal
• Fat Content: 0 g
• Fiber Content: 1 g
• Sugar Content: 20 g
• Sodium Content: 1180 mg
• Protein Content: 1 g
• Cholesterol Content: 0 mg
• Carbohydrate Content: 22 g
• Saturated Fat Content: 0 g
• Unsaturated Fat Content: 0 g