Monday, July 20, 2015

Pickled Squash!

This is one of our favorite recipes and great to use when you have an abundance of squash!  While it is not foraging related, chances are, you have a neighbor, family member or even you with too much squash and willing to give it away!  This is an easy recipe and a great side dish all year long.

Pickled Squash


2 pounds squash, cut into 1/4-inch-thick rounds
2 medium-size red bell peppers, chopped
1 onion, thinly sliced
2 tablespoons kosher salt
3 cups sugar
2 1/2 cups apple cider vinegar
2 teaspoons mustard seeds
2 teaspoons celery seeds

Place squash, bell peppers, and onion in a colander. Sprinkle with kosher salt; cover and let stand at room temperature 1 hour. (Do not rinse.)

Tightly pack squash mixture in 4 (1-pt.) hot sterilized jars, filling to 1/2 inch from top.

Bring sugar, vinegar, mustard seeds, and celery seeds to a boil in a Dutch oven over high heat; boil, stirring constantly, 1 minute or until sugar dissolves. Pour hot liquid over squash mixture in jars, filling to 1/2 inch from top. Remove air bubbles by gently stirring with a long wooden skewer. Water bath 20 minutes.

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