Once you start making them, you begin to see pickle potential in just about everything. That—and an overabundance of fast-growing yellow squash—is what inspired my sister, Judy, to make these unusually gratifying sweet squash pickles. I call for yellow squash here, but you can use any kind of summer squash, from Sundrops and pattypans to zucchini.
Recipe information
Yield
makes about 4 pints
Ingredients
Preparation
Step 1
Place the squash, onion, and bell peppers in a colander, sprinkle with salt, and let drain, covered, for about 1 hour at room temperature. Do not rinse.
Step 2
If preserving the pickles, sterilize four 1-pint heat-tempered canning jars (see Know-how, page 291).
Step 3
Tightly pack the squash, onion, and peppers, alternating layers of vegetables, in the hot jars, leaving about 1/2 inch of headspace to ensure a proper seal.
Step 4
Combine the sugar, vinegar, mustard seeds, and celery seeds in a large pot over high heat and bring to a boil, stirring until the sugar dissolves, for about 1 minute. Pour the hot liquid over the vegetables, maintaining the 1/2-inch headspace.
Step 5
For refrigerator pickles, seal the jars tightly and refrigerate for 2 weeks to allow the flavors to develop before serving. Store in the refrigerator until ready to serve, or for up to 1 month.
Step 6
For preserved pickles, process in a hot water bath for about 15 minutes to vacuum-seal (see Know-how, page 291). Let cool to room temperature, check the seal, and store in a cool, dark place until ready to serve, or for up to 6 months. Refrigerate after opening.
