These squash pickles are the cousin to the cucumber bread and butter pickles. They can be made from yellow summer squash or green zucchini squash or a mixture of both, whichever you prefer. Slice the squash and onions the same thickness for a uniform texture.
MAKES: ABOUT 4 PINT JARS
INGREDIENTS:
- 8 cups 1⁄8-inch-thick slices squash (3 to 4 pounds)
- 2 cups sliced onions (2 to 3 medium)
- 2 tablespoon canning or pickling salt
- 2 cups white vinegar
- 2 cups granulated sugar
- 2 cups 1⁄8-inch-thick slices green bell peppers (3 to 4 medium)
- 1 teaspoon mustard seeds
- 1 teaspoon celery seeds
INSTRUCTIONS:
- In a large mixing bowl, combine the squash, onions, and salt. Let stand for 1 hour. Drain the squash and onions and rinse several times to remove the salt.
- In an 8-quart stainless steel stockpot, combine the vinegar, sugar, bell peppers, mustard seeds, and celery seeds. Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for 3 minutes.
- Add the drained squash and onions to the pepper mixture and bring to a full boil over medium-high heat. Reduce the heat and boil for 5 minutes. Remove the pot from the heat.
- Using a slotted spoon, pack the pickles into hot jars, leaving ½-inch headspace. Ladle the hot syrup into the jars, covering the pickles and maintaining the ½-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
- Process pint jars in a water bath canner for 15 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.
SERVING SUGGESTION:
- These tasty pickles are great in the summertime on a grilled hamburger or year-round as an accompaniment to any dinner.
