Sue’s favorite Squash Pickles


Last year we quickly went from "Oh, look, a squash" to "Holy cats! What are we going to do with all of them?!?!" When we were visiting a winery in Nebraska last summer, we bought a jar of squash pickles and thoroughly enjoyed them. So, I set out to hunt down a recipe I liked. After more than a little tweaking, I came up with these beauties...


 As you can easily see, there is more in there than just squash :) I add in red & yellow (or orange) bell peppers, onions, and jalapenos. 

Now to get started...
 
Slice your squash and onions, put them in an enamel-lined pot. Sprinkle with pickling salt, cover and let sit for an hour.

These are our dried chiles from last year's harvest. I rinsed the dust off a couple then tore them into strips - totally guessing about how much to use. If they are too spicy for me, Chuck will still love them :)

 
I use about a half a bell pepper and 3-4 jalapenos for each batch. The jalapenos add a little zip, but since there is sugar in the mix, it isn't overwhelming (that's what the red pepper is for).

 Add the veggies, spices, vinegar and sugar into the pot.

 
It will look like there is not nearly enough liquid, but it will be fine!

 
See! I told you it would be fine :)

 
While I am preparing the squash mixture, I am boiling the water for canning. I place the jars in to warm up so the hot pickles don't cause issues with cold glass. If the water level is high and the pot is boiling well, I will often add in an extra jar - just to keep them from tipping over.

 
Use a canning funnel to fill your jars. I focus on the veggies first, packing as I go, then add liquid to fill.

 
These need 1/2" head space. (Fun tool, huh?)

 
Before you place the lid, be sure to wipe the top of the jar and the threads with a clean damp cloth or paper towel.

 
Make sure your jars are evenly spread out and lower them into the water. Put the lid on and process.
 
 Sue’s favorite Squash Pickles
Ingredients:
  • 8 cups yellow summer squash, patty pan squash, or zucchini (or any summer squash) - sliced
  • 2 cups sliced sweet onion
  • 1 tablespoon canning (or non-iodized) salt
  • ~1 cup sliced orange bell pepper
  • ~1/2 cup diced red bell pepper
  • 4 jalapenos sliced into rounds
  • 2 cups white vinegar
  • 3 1/2 cups sugar
  • 2 teaspoon celery seeds
  • 2 teaspoon mustard seed
  • ¾ tsp ground mustard
  • ¼ tsp red pepper flake per pint jar, if desired

Preparation:
Start water boiling in a boiling water-bath canner.

Combine squash and onion slices in a large enamel kettle; sprinkle with salt. Let stand 1 hour. Add  peppers, vinegar, sugar, celery seeds, mustard seeds, and ground mustard and bring to a boil.

If using red pepper flakes, add to the empty jars. Pack squash and veggies in jars, adding liquid to cover and leaving 1/2” headroom. Place hot filled jars in rack and lower into the water and put lid on pot.

Start timing when water returns to a boil with jars in it; process for 5 minutes, or 10 minutes for altitudes of 1,001 to 6,000 feet. Over 6,000 feet, process for 15 minutes.

Makes ~5 pints (depending on how carried away you get with additional veggies)

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