Pickled Baby Squash Food

PICKLED SQUASH

Pickled Squash image

Set some of that abundant summer squash aside for the winter months with this awesome pickled squash recipe.

Provided by TAXIDERMYCHICK

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time 4h5m

Yield 4

Number Of Ingredients 9

Ingredients

¼ cup salt
2 ½ pounds young yellow squash and zucchini, sliced into rounds
1 green bell pepper, seeded and sliced into strips
2 small onions, thinly sliced
2 ¼ cups white sugar
2 cups distilled white vinegar
2 teaspoons mustard seed
1 teaspoon ground turmeric
1 teaspoon celery seed

Steps:

In a large non-aluminum pot, combine the squash, bell pepper, and onions. Cover with salt, and let stand for 2 hours to release the liquids. Stir occasionally.
Just before the 2 hours are up, combine the sugar, vinegar, mustard seed, turmeric and celery seed in a saucepan. Bring to a boil. Drain the salty liquid from the vegetables. Pour the spice brine over the vegetables, and let stand for 2 more hours.
Bring to a boil once again, and simmer for about 5 minutes. Ladle into 1 pint sterile jars, filling with the liquid to within 1/4 inch of the top. Wipe rims with a clean towel, and run a thin spatula around the inside of the jar to remove air bubbles. Seal with lids and rings. Process for 10 minutes in a simmering water bath to seal completely.

Nutrition Facts : Calories 524.5 calories, Carbohydrate 129.8 g, Fat 1.5 g, Fiber 6.9 g, Protein 3.9 g, SaturatedFat 0.2 g, Sodium 9.1 mg, Sugar 114.7 g

SO-SWEET SQUASH PICKLES

So-Sweet Squash Pickles image

These crisp crunchy slices, seasoned with celery seed and mustard seed, have a sweet-sour taste that everyone is sure to relish! The colorful blend of yellow squash, sweet red pepper and chopped onion makes a beautiful presentation. -Eleanor Sundman Farmington, Connecticut

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 4 cups.

Number Of Ingredients 9

Ingredients

3 small yellow summer squash, thinly sliced
1 large sweet red pepper, cut into 1/4-inch strips
1 medium onion, chopped
1 tablespoon salt
1 cup sugar
3/4 cup white vinegar
3/4 teaspoon mustard seed
3/4 teaspoon celery seed
1/4 teaspoon ground mustard

Steps:

Place squash, pepper and onion in a colander over a plate; sprinkle with salt and toss. Let stand 1 hour to drain., In a large saucepan, combine remaining ingredients; bring to a boil, stirring to dissolve sugar. Add vegetables; return to a boil. Remove from heat; cool completely., Transfer to a covered container; refrigerate, covered, at least 4 days before serving. May be stored in refrigerator up to 3 weeks.

Nutrition Facts : Calories 123 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 225mg sodium, Carbohydrate 30g carbohydrate (28g sugars, Fiber 2g fiber), Protein 1g protein.

PICKLED SQUASH

Pickled Squash image

This in an Emeril Lagasse recipe. I love Emeril! This Pickled squash recipe is a hit with everyone I've given it to.

Provided by Mrs. Hughes

Categories Lunch/Snacks

Time 1h30m

Yield 6 pints

Number Of Ingredients 7

Ingredients

10 cups summer squash or 10 cups zucchini, sliced
2 cups onions, sliced
kosher salt, for sprinkling vegetables
2 cups white vinegar
3 cups sugar
1 1/2 tablespoons pickling spices
1/2 teaspoon crushed red pepper flakes (optional)

Steps:

In a large pot or bowl, layer sliced squash and onions, and sprinkle eash layer generously with kosher salt.
Let sit 1 hour.
Drain.
In large pot combine vinegar, sugar, pickling spice, and crushed red pepper and bring to a boil.
Add squash and onions and return to boil.
Ladle vegetables and enough of the liquid to cover them within 1/2 inch into sterilized jars.
Wipe rims and jars clean, and put lids and rings on jars.
Process jars in hot water bath for 10 minutes.
Remove jars from water bath and allow to cool.
Any jars that do not seal should be refrigerated and used withing 2 weeks.

Nutrition Facts : Calories 456.3, Fat 0.4, SaturatedFat 0.1, Sodium 9.3, Carbohydrate 112.4, Fiber 2.8, Sugar 106.7, Protein 2.8

PICKLED SQUASH

Pickled Squash image

This is delicious. Does not stay in my house long. And not FATTENING!!!! Preparation time is a rough guess....

Provided by Loretta in Louisiana

Categories Vegetable

Time 2h

Yield 8-10 pints, 8-10 serving(s)

Number Of Ingredients 9

Ingredients

10 small squash, sliced thinly
2 medium onions, sliced thinly
4 green bell peppers, sliced thinly
1/4 cup salt
ice
3 cups sugar
2 cups vinegar
2 teaspoons mustard seeds
2 teaspoons celery seeds

Steps:

In a large pot, layer squash, onions, and bell peppers and sprinkle with salt.
Cover with ice and water and let sit for one hour.
Pour off water.
In a saucepan, mix sugar, vinegar, mustard seeds, and celery seeds and bring to a boil.
Pour over squash and bring back to a boil for one minute.
Pack in sterilized jars and seal while hot.

Nutrition Facts : Calories 353.8, Fat 0.8, SaturatedFat 0.1, Sodium 3544.3, Carbohydrate 86, Fiber 3.2, Sugar 80.9, Protein 2.9

PICKLED BABY SQUASH

Pickled Baby Squash image

Provided by Ruth Cousineau

Categories Onion Side Vegetarian Backyard BBQ Dinner Vinegar Squash Healthy Vegan Maple Syrup Boil Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 6 cups

Number Of Ingredients 8

Ingredients

2 1/2 pounds baby summer squash
1 medium onion, cut crosswise into 1/4-inch-thick rings
2 cups cider vinegar
1 cup water
1/2 cup pure maple syrup (preferably dark amber)
1 teaspoon mustard seeds
8 whole allspice, slightly crushed
1/4 teaspoon hot red pepper flakes

Steps:

Blanch squash and onion in a medium pot of well-salted boiling water 2 minutes. Immediately transfer with a slotted spoon to an ice bath to stop cooking. Let stand until cool, then drain and transfer vegetables to a large glass or ceramic bowl.
Bring remaining ingredients with 4 teaspoon salt to a boil in a nonreactive medium saucepan, then pour over vegetables. Put a plate with a 3-pound weight (such as 2 large cans) on top to keep vegetables submerged.
Cool, then chill (with weight) at least 3 days for flavors to develop.

PICKLED BABY SQUASH

Pickled Baby Squash image

Provided by Bon Appétit Test Kitchen

Categories Vegetable Appetizer Side Vegetarian Quick & Easy Backyard BBQ Squash Zucchini Summer Healthy Vegan Bon Appétit Fat Free Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 1 quart

Number Of Ingredients 7

Ingredients

1 pound baby squash or zucchini
6 sprigs fresh dill, divided
6 garlic cloves, smashed
1 cup apple cider vinegar
1 tablespoon black peppercorns
1 tablespoon kosher salt
1 teaspoon sugar

Steps:

Thinly slice squash into coins. Place squash, 3 dill sprigs, and garlic in a 1-quart jar. Bring vinegar, peppercorns, salt, sugar, remaining 3 dill sprigs, and 1 cup water to a boil in a small saucepan, stirring to dissolve salt and sugar. Pour into jar with squash mixture. Cover, let cool slightly, and chill. Serve within 2 weeks.

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