The one thing about yellow crook neck (summer squash) is it’s either feast or famine! I intentionally planted 8 plants in our garden this year. We love this beautiful golden squash all sizes and prepares many ways. My favorite, and our grandson’s favorite, is sweet summer squash pickles. This is a recipe that uses water bath canning for storage.
Sweet Summer Squash Pickles
- 8 cups of summer squash sliced thin, not paper thin. Smaller sizes are best, larger circles can be quartered or halved.
- 2 cups sweet onion, sliced thin,rings or half rings.
- 1 tsp salt
- 4 green peppers, small. Diced into small cubes, no seeds please.
- 3 cups sugar
- 2 cups canning grade Apple cider vinegar
- 2 tsp mustard seed
- 2 tsp celery seed.
- Place sliced squash and sliced onion in a large bowl.
- Mix well with salt (to pull out moisture)
- Set squash aside for 30 min to an hour.
- Prepare in a large boil pot add your remaining ingredients: vinegar, sugar, peppers, celery seed, mustard seed.
- Bring to a rolling boil while stiring. Remove from heat.
- Transfer your squash mix into a large draining bowel to drain off pulled out moisture. Do not rinse.
- Add squash onion mix into the hot brine mix and stir in for about 5 min.
- Transfer into sterilized prepared jars for canning.
- Water bath can for 10 min at high boil. (Follow water bath instructions).
- Remove and cool.
After the joyous pops of sealed jars I do my best to not open for at least 2 weeks. I TRY anyway.
Until next time,
Mrs. Kay Lynn Rice