Summer Squash Bread and Butter Pickles Recipe

Name: Summer Squash Bread and Butter Pickles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lb small yellow squash and green zucchini, scrubbed and cut into 1/4-inch-thick rounds (½ cups); 2 large onions, cut crosswise into 1/4-inch-thick slices; 1/4 cup plus 1 1/2 teaspoons canning salt; 1 quart crushed ice; 2 1/4 cups cider vinegar; 1 cup pure maple syrup (preferably dark amber); 3/4 cup water; 1 tablespoon mustard seeds; 1 teaspoon whole allspice; 1/2 teaspoon celery seeds; 6 (4- to 5-inch-long) fresh red chiles such as Holland red hot finger peppers; Special equipment: 6 (1-pint) canning jars with lids and screw bands

Servings: persons

4 lb small yellow squash and green zucchini, scrubbed and cut into 1/4-inch-thick rounds (½ cups)
2 large onions, cut crosswise into 1/4-inch-thick slices
1/4 cup plus 1 1/2 teaspoons canning salt
1 quart crushed ice
2 1/4 cups cider vinegar
1 cup pure maple syrup (preferably dark amber)
3/4 cup water
1 tablespoon mustard seeds
1 teaspoon whole allspice
1/2 teaspoon celery seeds
6 (4- to 5-inch-long) fresh red chiles such as Holland red hot finger peppers
Special equipment: 6 (1-pint) canning jars with lids and screw bands

1
Toss together yellow squash, zucchini, and onions with 1/4 cup canning salt and crushed ice in a large bowl.
2
Press a plate directly onto vegetables and place a 5-pound weight on top (a bag of sugar in a sealed plastic bag works well).
3
Let stand at room temperature 4 hours.
4
Sterilize jars and lids .
5
Bring vinegar, syrup, water, mustard seeds, allspice, celery seeds, and remaining 1 1/2 teaspoons canning salt to a boil in a 3-quart saucepan, then simmer, uncovered, 10 minutes.
6
Cut a lengthwise slit in each chile (don't cut all the way through), then add chiles to pickling liquid and continue to simmer 1 minute.
7
Drain jars upside down on a clean kitchen towel 1 minute, then invert.
8
Drain vegetables in a colander set over a bowl to catch liquid, then pack into jars, tucking a chile pepper into side of each jar.
9
Fill jars with pickling liquid, leaving 1/4 inch of space at top, then run a thin knife between vegetables and jar to eliminate air bubbles.
10
Seal, process, and store filled jars , boiling pickles in jars 20 minutes.
11
Let pickles stand in jars at least 1 week for flavors to develop.

326

kcal

Calories

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 12 ingredients. The key ingredients include: 4 lb small yellow squash and green zucchini, scrubbed and cut into 1/4-inch-thick rounds (½ cups), 2 large onions, cut crosswise into 1/4-inch-thick slices, 1/4 cup plus 1 1/2 teaspoons canning salt, 1 quart crushed ice, and more.

Yes, Summer Squash Bread and Butter Pickles falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Summer Squash Bread and Butter Pickles

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