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!

Update On the Dill Crock

I canned my dill crock today.

First, I strained the brine.

While the brine warmed up to a boil, I packed the veggies into hot jars.

All canned up.
I think it looks very pretty.

Canning A Dill Crock

I'm trying to cheer up today. I visited the girls at their new home and they are sleeping warm and cozy, snuggled up with each other.

So, here are the directions for making a dill crock. I mixed mine up on the 9th before all the bad stuff happened.

The vegetables are supposed to brine for 2 weeks, so mine will be ready on the 23rd.

I'll write a post then, after I taste it.

Of, course if it kills me there won't be any more posts

- hint: wait to read my post before you taste yours ;)

ha, ha

This recipe was adapted from Stocking Up III by Carol Hupping

She writes, "Nearly any kind of firm, crisp vegetable is good in a dill crock. Use your imagination along with whatever's on hand, fresh from the garden."

Catalina's Dill Crock:

I started with a clean drink dispenser. First I checked it for leaks. Then I washed it.

First layer: dill, sliced onion chunks, summer squash sticks.

Second layer: carrot coins, grape leaves (too keep everything crisp)


Third layer: Garlic, broccoli

Fourth layer: Onion chunks, cucumbers (washed, blossom end cut off), dried red peppers, black pepper corns

Fifth layer: More dill, green beans (blanched for 80 seconds)

Sixth layer: peeled eggplant, handful of radish pods

Covered with a brine:

1 1/2 cups canning salt dissolved in

6 cups 5% acidity vinegar and 2 gallons water

Weight vegetables underneath brine with a plate.

Use a plastic bag filled with brine to hold plate in place.

After 2 days add 1 cup canning salt to the plate on top of the brine.

Do not pour the salt directly on to the vegetables.

Check daily and skim any scum that forms.

To determine when fermentation is complete, test for bubbles by tapping the container on the side with your hand.

Any bubbles that rise to the surface indicate the fermentation is still occurring.

The dill crock should be ready to can in 2 weeks

(depending on what you put in yours)

Remove vegetables from brine.

Strain the brine; bring to a boil in a large saucepot.

Pack vegetables into hot jars, leaving 1/4 in headspace.

Ladle hot brine over vegetables leaving 1/4 inch headspace.

Remove air bubbles.

Adjust two piece caps.

Process for 15 min in boiling water canner.

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The book "Stocking up III" also has an interesting recipe for fermenting pickles without salt and using rice bran instead.

I might have to try it.

Pickles and Bread

I baked and canned before work on Thursday -

Golden Egg bread, banana bread, peaches and garlic dill pickles.

I added grape leaves to the pickles They are supposed to keep the pickles crisp.

(Golden Egg bread recipe below)

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The life of a dill pickle:

Hanging on the vine.

And canned.

Golden Egg Bread

Make sponge:

1 cup flour

1 cup warm water

2 tsp. yeast

Let sponge sit covered for 45 min. in a warm place, until bubbly.

Dough:

31/2 cups flour

1 3/4 tsp. salt

1/3 cup sugar

1/4 cup butter

3 large eggs

Mix sponge and all dough ingredients in an electric mixer.

Dough will be very sticky.

Place dough into a well greased bowl, cover and place in a warm location.

Let rise until doubled - 1 to 1 1/2 hours.

With wet hands (dough is very sticky) shape dough and place it into a bread loaf pan.

Let dough rise for 1 hour.

Bake at 375 degrees for 35-40 min, until bread sounds hollow when the bottom of the loaf is tapped.