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!