Judys Pickled Squash

Name: Judys Pickled Squash
Ingredients: 2 pounds small yellow or other summer squash, sliced into 1/4-inch rounds; 1 onion, thinly sliced; 2 red or green bell peppers, cored, seeded and chopped; 2 tablespoons kosher salt; 3 cups sugar; 2 1/2 cups apple cider vinegar; 2 teaspoons mustard seeds; 2 teaspoons celery seeds

8 ingredients

11 steps

Ingredients

2 pounds small yellow or other summer squash, sliced into 1/4-inch rounds
1 onion, thinly sliced
2 red or green bell peppers, cored, seeded and chopped
2 tablespoons kosher salt
3 cups sugar
2 1/2 cups apple cider vinegar
2 teaspoons mustard seeds
2 teaspoons celery seeds

Directions

1

Place the squash, onion, and bell peppers in a colander, sprinkle with salt, and let drain, covered, for about 1 hour at room temperature.
2

Do not rinse.
3

If preserving the pickles, sterilize four 1-pint heat-tempered canning jars (see Know-how, page 291).
4

Tightly pack the squash, onion, and peppers, alternating layers of vegetables, in the hot jars, leaving about 1/2 inch of headspace to ensure a proper seal.
5

Combine the sugar, vinegar, mustard seeds, and celery seeds in a large pot over high heat and bring to a boil, stirring until the sugar dissolves, for about 1 minute.
6

Pour the hot liquid over the vegetables, maintaining the 1/2-inch headspace.
7

For refrigerator pickles, seal the jars tightly and refrigerate for 2 weeks to allow the flavors to develop before serving.
8

Store in the refrigerator until ready to serve, or for up to 1 month.
9

For preserved pickles, process in a hot water bath for about 15 minutes to vacuum-seal (see Know-how, page 291).
10

Let cool to room temperature, check the seal, and store in a cool, dark place until ready to serve, or for up to 6 months.
11

Refrigerate after opening.