Yellow Squash Pickles include a bit of tumeric and
mustard seeds for a kick in flavor.
will never think the same about yellow squash once you taste
these every summer and anyone who receives them is soon
asking for another jar. These pickles are great on pulled
pork or ham and cheese sandwiches. Enjoy!
YELLOW SQUASH PICKLES
recipe calls for pickling salt, which is free of additives
and can be purchased with other canning supplies and/or next
to the iodized salt at most grocery stores. Adapted from
"My Love Affair with Southern Cooking," by Jean
Anderson, William Morrow, 2007. For general instructions on
water bath canning, go to freshpreserving.com/getting-started.
3 to 3
1/2 pounds tender young yellow squash, trimmed, scrubbed and
sliced 1/4-inch thick
medium yellow onions, peeled and thinly sliced
cup pickling salt
white distilled vinegar
teaspoons mustard seeds
teaspoons celery seeds
teaspoon ground turmeric
the sliced squash and onions in a very large nonreactive
bowl, sprinkling each layer with salt. Pile the ice on top,
set the bowl in the sink and let stand 3 hours.
squash and onions, transfer to a very large colander and
rinse under the cold tap water. Drain well, then, using the
bowl of a ladle, press out as much liquid as possible.
and rinse 8 1-pint preserving jars and their closures and
submerge in a large kettle of boiling water.
sugar, white and cider vinegars, mustard and celery seeds
and turmeric to a rolling boil in a large nonreactive
kettle. Add squash and onions and, stirring gently, return
to the boil.
preserving jars from the boiling water one by one. Pack with
pickles, making sure they are submerged in the pickling
liquid and leaving 1/4-inch head space at the top of the
jar. Run a thin-blade spatula around the inside of the jar
to release the air bubbles; wipe the jar rim with a clean,
damp cloth, then screw on the closure. Repeat until all jars
jars for 10 minutes in a boiling water bath. Lift from water
bath; complete the seals, if necessary, by tightening the
lids, then cool to room temperature.
6 to 8 pints