Pickled Yellow Squash Recipe

Name: Pickled Yellow Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 c. thinly sliced yellow squash; 2 qt. water; 2/3 c. pickling salt; 3 c. sugar; 2 c. white vinegar; 1 Tbsp. celery seed; 1 Tbsp. mustard seed; 2 c. chopped green pepper; 2 c. thinly sliced onion; 1 (4 oz.) jar diced pimiento, drained

Servings: persons

8 c. thinly sliced yellow squash
2 qt. water
2/3 c. pickling salt
3 c. sugar
2 c. white vinegar
1 Tbsp. celery seed
1 Tbsp. mustard seed
2 c. chopped green pepper
2 c. thinly sliced onion
1 (4 oz.) jar diced pimiento, drained

1
Place squash in a large nonaluminum container.
2
Combine water and pickling salt, stirring until salt dissolves.
3
Pour over squash.
4
Cover and let stand 1 hour, drain well.
5
Combine sugar and next 3 ingredients in a Dutch oven.
6
Add squash, green pepper and remaining ingredients, bring to a boil.
7
Remove from heat and pack hot vegetables into hot jars, filling to 1/2-inch from top.
8
Cover with hot vinegar syrup, filling to 1/2-inch from top.
9
Remove air bubbles.
10
Wipe jar rims.
11
Cover at once with metal lids and screw on bands.
12
Process in boiling water bath 15 minutes.
13
Yields 4 pints.

806

kcal

Calories

198

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 c. thinly sliced yellow squash, 2 qt. water, 2/3 c. pickling salt, 3 c. sugar, and more.

Yes, Pickled Yellow Squash falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pickled Yellow Squash

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