Judy's Pickled Squash

Name: Judy's Pickled Squash
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 250
Cuisine: Global
Ingredients: 591 milliliters apple cider vinegar; 2 teaspoons celery seeds; 2 Tbsps kosher salt; 2 teaspoons mustard seeds; 1 onion, thinly sliced; 2 medium sizes red bell peppers, chopped; 907 grams squash, cut into 1/4-inch-thick rounds; 710 milliliters sugar

Judy's Pickled Squash might be a good recipe to expand your hor d'oeuvre collection. This recipe serves 250. One serving contains 12 calories, 0g of protein, and 0g of fat. This recipe covers 1% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and vegan diet. From preparation to the plate, this recipe takes around 45 minutes. If you have squash, celery seeds, kosher salt, and a few other ingredients on hand, you can make it.

Instructions

Place squash, bell peppers, and onion in a colander.

Ingredients you will need

Bell Pepper

Squash

Onion

Equipment you will use

Colander

Sprinkle with kosher salt; cover and let stand at room temperature 1 hour. (Do not rinse.) Tightly pack squash mixture in 4 (1-pt.) hot sterilized jars, filling to 1/2 inch from top. Bring sugar, vinegar, mustard seeds, and celery seeds to a boil in a Dutch oven over high heat; boil, stirring constantly, 1 minute or until sugar dissolves.

Ingredients you will need

Mustard Seeds

Celery Seed

Kosher Salt

Vinegar

Squash

Sugar

Equipment you will use

Dutch Oven

Pour hot liquid over squash mixture in jars, filling to 1/2 inch from top.

Ingredients you will need

Squash

Remove air bubbles by gently stirring with a long wooden skewer. Seal and process as directed (see below), increasing boiling time in Step 3 of canning instructions to 15 minutes.

Equipment you will use

Skewers

A Three-Step Guide to Puttin' Up

Yes, it really is that easy. To get started, you'll need a basic canner, a jar lifter, and a canning rack. Look for a 9- or 12-piece canning kit, which will include all of these pieces and more.

Sterilize.

Bring a canner half full of water to a boil; simmer.

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Water

Place jars in a large stockpot with water to cover; bring to a boil, and simmer 10 minutes.

Ingredients you will need

Water

Equipment you will use

Pot

Place bands and lids in a large saucepan. (Always use new lids.) Using a ladle, cover bands and lids with hot water from canner to soften gaskets.

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Water

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Sauce Pan

Ladle

Let stand 10 minutes.

Prepare Recipe.

Meanwhile, prepare recipe.

Remove hot jars from stockpot, 1 at a time, using jar lifter, and fill as directed in recipe.

Equipment you will use

Pot

Seal & Process.

Wipe rims of filled jars. Cover at once with metal lids, and screw on bands (snug but not too tight).

Place jars in canning rack, and place in simmering water in canner.

Ingredients you will need

Water

Add more boiling water as needed to cover jars by 1 to 2 inches. Bring water to a rolling boil; boil 15 minutes, adjusting processing time for altitude.* Turn off heat, and let stand 5 minutes.

Ingredients you will need

Water

Remove jars from canner, and let stand at room temperature 24 hours. Test seals of jars by pressing centers of lids. If lids do not pop, jars are properly sealed. Store in a cool, dark place at room temperature up to 1 year. Refrigerate after opening.

Ingredients you will need

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