I know a lot of you put in a garden every year as I do and this year my squash is working over-time...I have squash coming out my ears. I'm freezing some for the winter but I was looking around on the net for other ways of using up some of these squash and I came across this recipe and decided to try it. Well to my surprise it is really good and a wonderful way to work another low cal vegetable into my diet with very little effort.
I usually make bread and butter pickles when my cucumbers start making good but now this year I’ll combine my cucumbers and squash in the pickles. I’m really glad I tried these.
I didn't do the water bath I just filled one 1/2 gallon jar and two pints and stuck the whole thing in the frig. These won't last long enough to need a water bath. We finished off one of the pint jars at supper last night.
YELLOW SQUASH PICKLES
Preparation time: 25 minutes. Standing time: 2 hours.
For about 2 quarts pickles, you will need:
8 c. thinly sliced yellow squash
3 onions, chopped
1 pound frozen carrots, thawed
1 hole head of garlic sliced
1/3 c. salt
3 c. vinegar
3 c. sugar - sub
1 tbsp. each mustard seeds and turmeric
1 tsp. celery seeds
TIPS: Use squash in prime condition. Scrub well before slicing. White vinegar will give the best color.
In large mixing bowl, combine squash onions, and green pepper. Add combined 1/3 cup salt and water to cover. Stir lightly. Cover and set aside for 2 hours. Drain.
Combine remaining ingredients in large pot. Bring to a boil. Add squash mixture. Boil 3 minutes.
Pack in hot, sterilized jars, leaving 1/2 inch head space. Seal jars. Serve pickles well chilled.