Saturday, July 5, 2014

Squash Pickles

With all the rain we have had this spring and summer, we have had an abundance of squash.  I've shared with my neighbors and cooked it every way I know how.  Still, the squash keep coming.

About 35 years ago, I found this recipe for squash pickles in a magazine, and have been making them since.  They are so good!


First, slice 8 cups squash in a big bowl.


Add 3 cups sliced onions.



Cover with 1 cup canning salt.


Cover it all with ice cubes.  Let sit for an hour; rinse well.


In a large pot, combine 3 cups sugar, 2 cups vinegar, 2 Tablespoons mustard seed, 1 Tablespoon turmeric. Boil for about 5-10 minutes.


Pour squash/onion mixture into the pot and let heat.  Do not boil.


Pack into hot, sterilized jars (I use pints).  Process in a water bath for five minutes. This recipe makes six pints.

The turmeric makes the pickles a bright yellow.  It will stain your cooking utensils but will wear off quickly. 

I love making all kinds of pickles to brighten up those winter meals when there is nothing fresh out of the garden. These are definitely worth the effort!