Summer Squash Refrigerator 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.

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.

SWEET YELLOW SQUASH PICKLES

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.

QUICK PICKLED ZUCCHINI AND SUMMER SQUASH

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.

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.

REFRIGERATOR PICKLES

Steps:

• Place the cucumbers, squash and onions in a large bowl; set aside. In a small saucepan, combine the remaining ingredients; bring to a boil. Cook and stir just until the sugar is dissolved. Pour over cucumber mixture; cool. , Cover tightly and refrigerate for at least 24 hours. Serve with a slotted spoon.

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.

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.