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!