SUMMER SQUASH REFRIGERATOR PICKLES
With its spongy texture, summer squash will soak up the spicy flavors in this mix. Experiment with other spices if you wish. I like to use a mix of yellow squash and zucchini. Add the pickled squash to salads, use it as a relish or as a condiment with grains, meat or fish.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, snack, side dish
Yield 2 pints, serving 12
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 44, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 164 milligrams, Sugar 4 grams
SO-SWEET SQUASH PICKLES
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
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
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
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
QUICK PICKLED ZUCCHINI AND SUMMER SQUASH
Preserve summer's bounty with these quick pickled summer squash and zucchini! Add to sandwiches and burgers! 30 minutes of hands-on time!
Provided by Sylvia Fountaine
Categories pickled
Time 25m
Number Of Ingredients 13
Steps:
- Using a mandolin, carefully slice the summer squash. If using a knife, make sure to cut pieces as evenly as possible, to the same thickness. Thicker slices will result in a crunchier pickle. Paper-thin will be softer.
- Slice the small onion, or shallot. Toss both onion and squash in a bowl with a tablespoon of salt and let drain in a colander or strainer over a bowl for 2 hours or overnight. Pat dry.
- Make the pickling solution: In a small pot, bring white wine vinegar, water, rice wine vinegar, sugar, and salt to a boil, stirring until sugar dissolves, let cool slightly.
- In each 4 oz jar, add about a tablespoon of fresh dill, a teaspoon of mustard seeds, 1/2 tsp peppercorns, a few slices of chile pepper and sliced garlic cloves. You could also try experimenting with other seeds like whole coriander, cumin, or fennel seed. Then layer the squash and onion in jars, and top off with the pickling liquid.
- Press down on the squash. Seal, and let cool in the fridge.
Nutrition Facts : Calories 98 calories
SWEET YELLOW SQUASH PICKLES
These Sweet Yellow Squash Pickles are a mouth-watering summer snack. Whether you're adding them to a sandwich, serving them on a cheese board, or eating them right out of the jar, you'll love this pickled yellow squash.
Provided by Michael Wurm, Jr.
Number Of Ingredients 8
Steps:
- In a large non-metal bowl, combine the squash and onion. Sprinkle salt over the vegetables and stir to combine. Cover and chill in the refrigerator for 1 hour. Then, drain the liquid from the vegetables.
- In a medium saucepan, combine the sugar, vinegar, mustard seeds, celery seeds, and dry mustard. Bring to a boil and stir until the sugar is dissolved.
- Add the squash and onion mixture and then return to boiling.
- Remove from heat. Ladle the hot vegetables and liquid into sterilized canning jars.
- At this point, the jars can be processed for long-term canning or covered and stored as-is in the refrigerator for up to one month.
- Chill at least 24 hours before serving.
Nutrition Facts : Carbohydrate 118 g, Protein 6 g, Fat 2 g, SaturatedFat 1 g, Sodium 3503 mg, Fiber 5 g, Sugar 110 g, Calories 500 kcal, ServingSize 1 serving
SQUASH PICKLES WITH ZUCCHINI OR YELLOW SUMMER SQUASH
Steps:
- Gather the ingredients and canning equipment.
- Place zucchini or summer squash and onions in a large nonreactive pot ; add the pickling salt and enough water to cover. Let stand for 2 hours.
- Pour the mixture into a colander; rinse well with cold water and drain thoroughly.
- Return the rinsed squash to the nonreactive pot.
- Pour the vinegar into a 2-quart saucepan and bring to a boil and stir in 1 cup of the sugar, celery seed, turmeric, and mustard seed.
- Pour the hot vinegar over the squash and onions. Taste and add up to 1 cup additional sugar depending upon your preference. Let stand for 2 hours.
- Meanwhile, prepare the jars and lids . Wash the jars and lids in hot, soapy water. Fill a large canner with water.
- Place a rack in the pan and add the jars. Bring to a simmer. Turn the heat down to low to keep the jars hot.
- Put the lids in a separate saucepan and cover with water. Bring to a bare simmer; do not boil. Keep them hot in the barely simmering water until it's time to seal the jars.
- Bring the squash and vinegar mixture back to a boil, cook for 5 minutes then remove from the heat.
- Pack the boiled squash pickles into the hot sterilized jars leaving 1/2-inch headspace. Wipe the edges of the jar with a clean, damp paper towel and seal with the lid and screw-on bands. Do not overtighten.
- Process pint or quart jars in the boiling water bath for 10 minutes from 1 to 1,000 feet, 15 minutes from 1,001 to 6,000 feet, or 20 minutes above 6,000 feet in altitude. Keep the water at least 1 inch above the tops of the jars, adding extra boiling water to cover, if necessary. Serve and enjoy.
Nutrition Facts : Calories 195 kcal, Carbohydrate 46 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, Sodium 3557 mg, Fat 0 g, ServingSize 3 pints (8 servings), UnsaturatedFat 0 g
SUMMER SQUASH BREAD AND BUTTER PICKLES
Categories Condiment/Spread Onion Zucchini Summer Yellow Squash Gourmet
Yield Makes 6 (1-pint) jars
Number Of Ingredients 13
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.
PICKLED SQUASH
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
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
15 ESSENTIAL ZUCCHINI RECIPES: ZUCCHINI PARMESAN
This is a double recipe of this long-time favorite zucchini parmesan recipe. Like this eggplant parmesan recipe, there's no breading or frying here; rather roasted squash is layered with parmesan and tomato sauce and the whole thing gets topped with a layer of parmesan-bread crumbs. It's completely irresistible.
Provided by Alexandra Stafford
Categories Dinner
Time 1h20m
Number Of Ingredients 7
Steps:
- Preheat oven to 450ºF (convection roast if you have it). Line two baking sheets - I love these extra-large baking sheets for this - with parchment (for easy cleanup). In a very large bowl (or two large bowls if you don't have an extra-large one), dress the squash with 1/4 cup olive oil and salt to taste - be generous. Season with pepper to taste as well. Toss well - the slices should feel evenly oiled.
- Transfer the seasoned squash to each of the prepared sheet pans and spread in an even layer - it's OK if some of the squash are overlapping. Transfer the pans to the oven, and bake until the slices are beginning to brown, 15 to 20 minutes. Rotate the pans. Bake for 10 to 15 more minutes or until most of the slices are golden - it's very likely that one of the squash will look completely done and some will look like they need more time. This is fine - the goal with the roasting is mostly to remove moisture so that the finished casserole is not watery. Remove pans from the oven and set aside. Reduce oven temperature to 400 degrees.
- Meanwhile, toss the 2 cups bread crumbs with 1/3 cup of the grated parmesan cheese, 1/4 cup olive oil, and salt and pepper to taste. Set aside.
- Into a 9×13-inch baking dish, spoon a small amount of sauce (about 1/2 cup), then a single layer of roasted squash, then a thin layer of parmesan. Repeat the layering until all of the squash and cheese has been used, ending with a little sauce. Top with the bread crumb mixture.
- Bake until the squash mixture is bubbly and the top is golden, 25 minutes or so depending on size of pan and thickness of layers. Remove from heat and allow to rest for 5 minutes before serving. This can also be made ahead and reheated.
SUMMER SQUASH PICKLE
Make and share this Summer Squash Pickle recipe from Food.com.
Provided by Diana Adcock
Categories Summer
Time 2h20m
Yield 4 Pints
Number Of Ingredients 10
Steps:
- Cut onion slices in half and peppers into 1/4 inch by 1 inch strips.
- Combine squash, onions and peppers and sprinkle with salt, cover with water and let stand 2 hours.
- Drain, rinse, drain well.
- Combine vinegar, sugar, and remaining ingredients in a large pot.
- Bring to a boil, reduce heat and simmer 10 min.
- Add veg and return to a boil-remove from heat immediately.
- Quickly ladle veg and liquid into clean hot jars.
- Leave 1/2 inch head space.
- Seal.
- Process 10 minutes in a boiling water bath.
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Estimated Reading Time 4 mins
- Prepare canner by inserting rack, and filling with enough warm water that it will reach 2” above canning jar lids when jars are in canner.
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- In a large glass jar or bowl that holds about 2 quarts, add the cilantro, garlic, peppercorns, coriander, red pepper flakes, zucchini, and onion. Set aside.
- In a small saucepan over medium-high heat, bring vinegar, water, salt, and honey to a boil. Pour hot mixture over contents in the jar, pressing down on the vegetables so that brine covers them completely. Let cool on the counter to room temperature. Cover and refrigerate for at least 4 hours, or 2 days for maximum flavor. Keeps in refrigerator for 2 months.
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Servings 7Estimated Reading Time 4 mins
- Wash and scrub produce. Cut and discard ends. Slice the cucumbers, squash, or zucchini into slices about 1/8" think.
- Mix vegetables and onions in large bowl and stir in salt. Mix well and cover with ice cubes. Cover with towel and set aside for 3 hours.
- Half an hour before the 3 hours is up, fill water bath canner with enough water that it will cover the filled jars by 1-2". Begin heating water so it will be boiling when jars are packed.
QUICK SUMMER SQUASH PICKLES - SIDEWALK SHOES
From sidewalkshoes.com
5/5 (2)Total Time 45 minsCategory CondimentCalories 34 per serving
- Place the zucchini onion and salt in a colander, toss to coat and place over a bowl. Cover and refrigerate overnight.
- Drain and rinse the zucchini well. Place in a 1 1/2 cup capacity jar (I use a quart jar) with the dill. Place the vinegars, sugar and chilli in a saucepan over high heat and stir until the sugar is dissolved. Bring to a boil and cook for about 5 minutes. Pour over the zucchini and seal the jar with a tight fitting lid. Store in cool dark place for up to one week. After that refrigerate. Serve with crusty bread and strong cheese or as part of a mezze platter.
47 SUMMER SQUASH RECIPES FOR SENSATIONAL PATTYPANS ...
From epicurious.com
Estimated Reading Time 7 minsPublished 2018-05-17
- Summer Squash and Basil Pasta. Some of our favorite summer squash recipes are the easiest ones. Simmered in olive oil with plenty of garlic, yellow summer squash and zucchini practically melt into a buttery sauce.
- Marinated Summer Squash with Hazelnuts and Ricotta. The simple trick to this easy dinner? Salt the squash pieces and let them drain in a colander before cooking.
- Summer Pizza with Salami, Zucchini, and Tomatoes. It's a pizza. It's a salad. It's... a pizza with a huge salad on top of it. Who can argue? What’s more, store-bought pizza dough gets this family-friendly dinner on the table in less than an hour.
- Cornmeal-Crusted Chicken Cutlets with Zucchini Ribbon Salad. Cornmeal is a naturally gluten-free way to get deliciously crispy pan-fried chicken cutlets.
- Veggie Burgers with Zucchini and Corn. Bright zucchini, sweet corn, nutty millet, and creamy white beans add vibrant flavor and texture to these gluten-free veggie burgers.
- Sweet and Sour Pickles. These spiced-packed yellow squash pickles are the perfect combination of tart and sweet, great for pre-dinner snacking or to top a sandwich.
- Zucchini "Noodles" with Eggplant and Tomatoes. Summer squash forms the base of this play on ratatouille, with pan-seared eggplant and cherry tomatoes rounding things out.
- Savory Zucchini Beer Bread. Here, summer squash marries with scallions and Parmesan to create something much more flavorful and a bit more decadent than the average zucchini loaf.
- Lamb and Green Squash Dumplings. These dumplings from Helen You combine lamb with delicate green summer squash, which brings a lovely freshness to the filling.
- Hummus with Spiced Summer Squash and Lamb. Herby cumin-spiced lamb and squash over a bed of creamy hummus makes for a delicious and simple dinner. Serve it with lots of toasted pita for scooping everything up.
SPICY SQUASH PICKLES RECIPE | MYRECIPES
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4.5/5 (4)Total Time 2 hrs 14 minsServings 12Calories 13 per serving
- Place a wire rack on a baking sheet. Arrange zucchini and squash slices on rack; sprinkle with 1 teaspoon salt. Let stand 30 minutes. Rinse well under cold water; pat dry with paper towels. Place zucchini, squash, and onion in a medium glass bowl.
- Combine remaining 1 teaspoon salt, 1 cup water, and remaining ingredients in a small saucepan; bring to a boil, and pour over vegetables. Weigh down vegetables with a plate. Cover and refrigerate at least 2 hours or overnight. Drain or serve with a slotted spoon.
HOW TO CAN SUMMER SQUASH : 3 STEPS (WITH PICTURES ...
From instructables.com
Estimated Reading Time 2 mins
- Start By... Pick and wash your squash. 2. Collect and clean, your canning tools, jars, lids and bands. (very important) 3. Add water to the canning pot.
- Cooking the Squash Place all ingredients, expect for the squash & onions, into a large sauce pan..... place on high 2. Bring liquid to a boil, stir sugar until dissolved.
- Storage Remove jars from boiling water bath. 2. Let jars sit undisturbed on counter until squash cools off. 3. Store, up to one year. *Great for Salads, Pasta dishes, tuna salad and so much more!
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From fearlesseating.net
Reviews 63Category Side DishCuisine AmericanEstimated Reading Time 5 mins
- Peel garlic and prepare as desired; smash the whole cloves, or mince it. Layer squash, basil leaves and garlic into a quart-sized, wide-mouth mason jar.
- Add more water, as needed, until liquid comes to within about 1 inch of top of jar. Cover tightly and store at room temperature for 2-3 days then transfer to refrigerator.
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From myfrugalhome.com
Cuisine AmericanCategory CondimentServings 3Total Time 20 mins
- Combine sugar, vinegar and salt in a saucepan; and heat over medium-high heat, stirring occasionally, until the sugar has dissolved, and you’re left with a clear brine. This should take about 10 minutes.
- While you’re waiting on your brine, dice onion, and cut up summer squash. Remove both ends from the squash. Then, slice into spears or rounds.
- Divide the onion between three quart jars. Then, pack jars with as much squash as you can get in there. The ingredient list calls for 2-1/2 lbs of squash, but if you still have space in your jars after you’ve used up all your squash, cut some more up.
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