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!







2 comments:

  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.

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

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