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
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!
