Pickled Squash Food

PICKLED YELLOW SQUASH

Steps:

• Put the squash in a large pot and salt heavily. Let stand for one hour.
• Drain the liquid from the squash. Take paper towels and wipe thoroughly until most of the salt is removed. Do not wash the squash!
• Prepare the brine and place in a large pot.
• Add the green pepper and bring to a boil.
• Add squash and onion.
• Return to a boil.
• Remove from heat.
• Put in jars leaving 1/2" headspace.
• Place lids, screw on bands finger-tight and process in a boiling water bath (5 minutes up to 1000 feet in elevation; 10 minutes from 1001 to 6000 feet; 15 minutes >6000 feet).
• Let jars cool; store in a cool, dark place.

PICKLED BUTTERNUT SQUASH WITH SAGE AND CARDAMOM

Steps:

• In a non-reactive bowl, combine the squash and salt, toss to coat, and allow to stand at room temperature for about 4 hours. Drain, rinse well, and squeeze out extra moisture by the handfuls.
• In a medium non-reactive pot, combine all remaining ingredients and bring to a boil over medium-high heat, stirring once or twice to dissolve the brown sugar. Add the squash, bring back just to a simmer, then remove from the heat and allow to cool to room temperature, uncovered.
• When the mixture has cooled to room temperature, cover and refrigerate.
• The squash will be tasty in about 2 hours, but will improve in flavor if allowed to sit overnight. This pickle will keep, covered and refrigerated, for about 2 months.

PICKLED SQUASH

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.

SO-SWEET SQUASH PICKLES

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.

PICKLED SQUASH

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.

PICKLED SQUASH

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.

PICKLED BABY SQUASH

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.

BREAD & BUTTER PICKLED SQUASH

Steps:

• Cut squash into 1/4 inch slices and combine with peppers and onions.
• Stir in 1/2 cup salt; let stand 3 hours.
• Drain.
• Mix vinegar with sugar and spices and heat to boiling.
• Remove spice bag.
• Pack squash, peppers, and onions into pint jars.
• Cover with boiling vinegar mixture.
• Put lids and rings on jars.
• Process in a boiling water bath for 10 minutes.

SQUASH RELISH

Steps:

• Place the squash, onion, and red and green bell peppers into a large bowl, and sprinkle with salt. Toss to combine, and allow the vegetables to drain for 1 hour. Discard juice.
• Place the sugar, vinegar, celery seeds, and mustard seeds into a large pot, and bring to a boil over medium heat, stirring to dissolve sugar. Stir in the squash mixture, and return to a boil. Cook the mixture until the vegetables are tender, about 15 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the squash relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes, or the time recommended for your area.
• Remove the jars from the pot, and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in the refrigerator.

PICKLED BABY SQUASH

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.

DILLED SUMMER SQUASH

Steps:

• In a large saucepan, combine the squash, water and onion. Bring to a boil. Reduce heat. Cover and simmer for 10-15 minutes or until tender; drain. Stir in butter, dill and pepper.,