Best Pickled Yellow Squash Recipes
PICKLED YELLOW SQUASH
My first year of college I waited tables in a small family owned restaurant. This was one of my favorite things offered on the salad bar. I was lucky enough to get the family recipe. I have never made it, but I sure ate a lot of it. The recipe says it makes 2 quarts, but that sure does not sound right to me unless those veggies shrivel up a lot! Update: I have now made this a couple of times and it is just as good as I remember! My family and friends love it! I found that one average squash is about a cup, so it takes approximately 8 squash per batch.
Provided by Texas Aggie Mom
Categories Onions
Time 2h30m
Yield 2 quarts
Number Of Ingredients 8
Steps:
- Put the squash in a large pot and salt heavily. Let stand for one hour.
- Drain the liquid from the squash. Take paper towels and wipe thoroughly until most of the salt is removed. Do not wash the squash!
- Prepare the brine and place in a large pot.
- Add the green pepper and bring to a boil.
- Add squash and onion.
- Return to a boil.
- Remove from heat.
- Put in jars leaving 1/2" headspace.
- Place lids, screw on bands finger-tight and process in a boiling water bath (5 minutes up to 1000 feet in elevation; 10 minutes from 1001 to 6000 feet; 15 minutes >6000 feet).
- Let jars cool; store in a cool, dark place.
Nutrition Facts : Calories 1384.3, Fat 2.5, SaturatedFat 0.6, Sodium 65.5, Carbohydrate 336.9, Fiber 9.3, Sugar 321.5, Protein 8.9
PICKLED YELLOW SUMMER SQUASH AND ZUCCHINI
Steps:
- 1. Slice the zucchini and squash and onion as thin as possible 2. Brine the above mixture: Place in a covered large pot and cover with lots of salt and water. The water should taste very salty. Let sit for 1 hr or more (at this point they taste awesome and you could just serve this) 3. Combine the rest of the ingredients and simmer on the stove for 5 minutres. Cool, until warm (hot liquid will cook the veggies and ruin the crunch we are going for). 4. After bine as sat for around an hour, dump it - at this point the vegetables should taste excellent. 5. Pour vinegar mixture into the pot with vegetables. Cover and let this sit for at least a day. Because we are not jaring and heating, you should not keep these around forever (like they would even last).
QUICK PICKLED ZUCCHINI OR YELLOW SQUASH OR ONION OR BELL PEPPER
The other day I made a recipe I have done with cucumbers forever with a zucchini that was sitting on the counter. It was great! Then I tried onion and bell pepper, also great. After a little research I found that this can also be frozen well. I have written it with numerous spice variations so it can be a go to recipe. Choose what you like or make up your own.
Provided by Ambervim
Categories < 15 Mins
Time 10m
Yield 1 Batch
Number Of Ingredients 13
Steps:
- Mix sugar, salt, vinegar and chosen spice.
- Add zucchini (or other veggies). Be sure veggies are covered, if not adjust.
- Let the flavors develop for at least 3 hours in the fridge.
- This keeps very well in the fridge.
- If you are doing a big batch, consider freezing after the 3 hours.
- If you do a bunch of small zip locks or container you will be able to take just enough out at one time.
- If in zip locks, you can lay them out to freeze and then put a bunch in a larger zip lock for easy handling in the freezer.
- Remember to mark them, especially if you do a bunch of different spice mixes.
- If you make cucumbers, test freeze them. I am not sure they would freeze well.
Nutrition Facts : Calories 919.7, Fat 3.2, SaturatedFat 0.6, Sodium 47.5, Carbohydrate 222.7, Fiber 7.2, Sugar 210.5, Protein 6.8
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