Summer Squash Bread And Butter Pickles Food

BREAD AND BUTTER SQUASH PICKLES

Steps:

• Combine cukes, squash, onions& peppers and sprinkle with about 3 Tbls. of salt.
• Let set for 1 hour and then drain.
• Mix other ingredients and bring to a hard boil
• Add vegetables and bring to boil again.
• Fill jars & put in water bath for 10 minutes.

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 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.

SUMMER SQUASH REFRIGERATOR PICKLES

Steps:

• In a small saucepan combine cider vinegar, water, brown sugar, salt and garlic cloves. Bring to a boil, reduce heat and simmer 2 minutes.
• Meanwhile, divide spices and optional dill sprigs between 2 pint jars or use 1 quart jar. Pack sliced zucchini into the jars, leaving 1/2 inch head space below the rim of the jar.
• Use hot, sterilized jars. If using pint jars, divide garlic that is in the vinegar mixture between the 2 jars. Pour in the hot vinegar mixture, leaving 1/2 inch below the rim of the jar. Push the squash down into the liquid to cover completely. Seal the jars and leave to cool, then refrigerate for up to 2 months. For best results, don't open for 2 days.

SUMMER SQUASH BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
• In a large bowl, use an electric mixer to beat the eggs until fluffy. Beat in the sugar, oil, and vanilla. Gradually mix in the flour, baking powder, cinnamon, and nutmeg. Fold in the squash. Transfer to the prepared baking dish.
• Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean.

BREAD-AND-BUTTER PICKLES (CUKES OR SUMMER SQUASH)

Steps:

• Wash cucumbers or squash. Cut 1/16-inch off blossom end and discard. Cut into 3/16-inch slices. Combine cucumbers and onions in a large bowl. Add salt. Cover with 2 inches crushed or cubed ice. Refrigerate 3 to 4 hours, adding more ice as needed.
• Combine remaining ingredients in a large pot. Boil 10 minutes. Drain and add cucumbers and onions and slowly reheat to boiling.
• Fill pint jars with slices and cooking syrup, leaving 1/2-inch headspace. Adjust lids and process 10 minutes for under 1000 foot elevation, 15 minutes for 1000 to 6000 foot elevation & 20 minutes for over 6000 foot elevation or use low-temperature pasteurization treatment referenced in recipe description.
• Variation for firmer pickles:
• Wash cucumbers. Cut 1/1 6-inch off blossom end and discard. Cut into 3/16-inch slices. Mix 1 cup pickling lime and 1/2 cup salt to 1 gallon water in a 2- to 3-gallon crock or enamelware container. Avoid inhaling lime dust while mixing the lime-water solution.
• Soak cucumber slices in lime water for 12 to 24 hours, stirring occasionally. Remove from lime solution, rinse, and resoak 1 hour in fresh cold water. Repeat the rinsing and soaking steps two more times. Handle carefully, as slices will be brittle. Drain well.
• Procede as with step #2 above.

SUMMER SQUASH BREAD AND BUTTER PICKLES

Steps:

• Toss together yellow squash, zucchini, and onions with 1/4 cup canning salt and crushed ice in a large bowl. Press a plate directly onto vegetables and place a 5-pound weight on top (a bag of sugar in a sealed plastic bag works well). Let stand at room temperature 4 hours.
• Sterilize jars and lids .
• Bring vinegar, syrup, water, mustard seeds, allspice, celery seeds, and remaining 1 1/2 teaspoons canning salt to a boil in a 3-quart saucepan, then simmer, uncovered, 10 minutes.
• Cut a lengthwise slit in each chile (don't cut all the way through), then add chiles to pickling liquid and continue to simmer 1 minute.
• Drain jars upside down on a clean kitchen towel 1 minute, then invert.
• Drain vegetables in a colander set over a bowl to catch liquid, then pack into jars, tucking a chile pepper into side of each jar. Fill jars with pickling liquid, leaving 1/4 inch of space at top, then run a thin knife between vegetables and jar to eliminate air bubbles.
• Seal, process, and store filled jars , boiling pickles in jars 20 minutes.
• Let pickles stand in jars at least 1 week for flavors to develop.