Pickled Squash

Name: Pickled Squash
Prep time: 4 h 5 min
Cook time: 4 h 5 min
Total time: 4 h 5 min
Yield: 40
Cuisine: Global
Ingredients: 1 teaspoon celery seed; 1 green bell pepper, seeded and sliced into strips; 1 teaspoon ground turmeric; 2 teaspoons mustard seed; 2 smalls onions, thinly sliced; 59 milliliters salt; 473 milliliters distilled white vinegar; 532 milliliters white sugar; 1 kilograms young yellow squash and zucchini, sliced into rounds

You can never have too many hor d'oeuvre recipes, so give Pickled Squash a try. This recipe serves 40. Watching your figure? This gluten free and vegan recipe has 55 calories, 0g of protein, and 0g of fat per serving. 91 person have tried and liked this recipe. If you have mustard seed, salt, ground turmeric, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 4 hours and 5 minutes.

Instructions

In a large non-aluminum pot, combine the squash, bell pepper, and onions. Cover with salt, and let stand for 2 hours to release the liquids. Stir occasionally.

Ingredients you will need

Bell Pepper

Onion

Squash

Salt

Equipment you will use

Pot

Just before the 2 hours are up, combine the sugar, vinegar, mustard seed, turmeric and celery seed in a saucepan. Bring to a boil.

Ingredients you will need

Mustard Seeds

Celery Seed

Turmeric

Vinegar

Sugar

Equipment you will use

Sauce Pan

Drain the salty liquid from the vegetables.

Ingredients you will need

Vegetable

Pour the spice brine over the vegetables, and let stand for 2 more hours.

Ingredients you will need

Vegetable

Brine

Bring to a boil once again, and simmer for about 5 minutes. Ladle into 1 pint sterile jars, filling with the liquid to within 1/4 inch of the top. Wipe rims with a clean towel, and run a thin spatula around the inside of the jar to remove air bubbles. Seal with lids and rings. Process for 10 minutes in a simmering water bath to seal completely.

Ingredients you will need

Water