Squash Pickle Medley Recipe

Name: Squash Pickle Medley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large zucchini squash (2 1/2 lb.); 4 large yellow squash (1 1/4 lb.); 1 (8-oz.) onion, halved vertically and cut crosswise into 1/4-inch slices (curved strips); 1/3 cup canning-and-pickling salt; Ice cubes; 2 cups white vinegar (5% acidity); 2 cups sugar; 1 teaspoon mustard seeds; 1/2 teaspoon celery seeds; 1/4 teaspoon ground turmeric

Servings: persons

4 large zucchini squash (2 1/2 lb.)
4 large yellow squash (1 1/4 lb.)
1 (8-oz.) onion, halved vertically and cut crosswise into 1/4-inch slices (curved strips)
1/3 cup canning-and-pickling salt
Ice cubes
2 cups white vinegar (5% acidity)
2 cups sugar
1 teaspoon mustard seeds
1/2 teaspoon celery seeds
1/4 teaspoon ground turmeric

1
Wash zucchini and yellow squash, and trim stem and blossom ends; cut squash crosswise into 1/4-inch slices. Toss squash and onion with salt in a very large bowl. Cover vegetables with ice cubes. Cover and let stand at room temperature 3 hours.
2
Sterilize jars, and prepare lids.
3
While jars are boiling, drain vegetables, but do not rinse, discarding brine and any unmelted ice. Return drained vegetables to bowl. Combine vinegar and next 4 ingredients in a medium stainless steel saucepan. Bring to a boil over medium-high heat.
4
Pack squash and onion mixture tightly into hot jars, leaving 1/2-inch headspace. Cover vegetables with hot pickling liquid, leaving 1/2-inch headspace. Seal and process jars, processing 10 minutes.
5
Remove jars from water, and let stand, undisturbed, at room temperature 24 hours. To check seals, remove the bands, and press down on the center of each lid. If the lid doesn't move, the jar is sealed. If the lid depresses and pops up again, the jar is not sealed. Store properly sealed jars in a cool, dark place up to 1 year. Refrigerate after opening.
6
Total time: 4 hours, 10 min., plus 3 weeks standing time

438

kcal

Calories

106

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: 4 large zucchini squash (2 1/2 lb.), 4 large yellow squash (1 1/4 lb.), 1 (8-oz.) onion, halved vertically and cut crosswise into 1/4-inch slices (curved strips), 1/3 cup canning-and-pickling salt, and more.

Yes, Squash Pickle Medley falls under the Vegetarian 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.

Squash Pickle Medley

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