Friday, July 23, 2010

Summer Squash Pickles

I made these last year and they were very popular at parties during the winter.
Last year's recipe was very spicy, but I forgot to write down the recipe.
This recipe is pretty good, but not quite like last year's recipe.
Thankfully I have a lot of summer squash growing, so I will be able to continue experimenting.
I always grow the same variety of summer squash: Butterstick. It stays sweet and tender even when the squash get large.
I used chiles from my Chinese 5 Color pepper plant. The chiles are supposed to change color as they mature. So far they are mostly purple with one or two yellow ones.
Summer Squash Pickles
2 lbs yellow summer squash - cut into 2" sticks
1 cup sliced onions - 2 small
2 cups sugar
2 Tbs salt
1 tsp dry mustard
1 tsp turmeric
1/2 tsp dry ginger
1 tsp celery seed
2 cups water
1 cup vinegar
optional: small hot chiles
Combine squash and onions, set aside. Combine remaining ingredients in a large sauce pot and bring to a boil. Add squash and onions; boil for 10 min. Poke each chile with a knife, before adding one chile to each jar. Pack hot vegetables and liquid into hot jars; leaving 1/4 inch headspace. Remove air bubbles. Process for 10 mins in a boiling water canner.
Makes 5 pints.
Cut up summer squash.

I added a few slices of green chile to the brine.

Purple chile. Sadly they turned yellowish after the jars were processed.
I really wanted the purple/yellow contrast.
This is Minnesota after all - home of the Vikings!

Bringing back up to a boil.

Ready for the lid and canner.

All done. You can see the color of the processed chile in the bottom left corner jar.

Yum! Summer squash pickles!


  1. Sound so yummy! I don't have any yellow summer
    this yea. It was a victim of the neighbors dog and just as it was almost ready. But I"ll save this for next year or incase I'm lucky enough to be gifted some squash.

  2. Looks so delicious. Thanks for the recipe. I'm going to try it!