Summer Squash Pickle Recipe

Name: Summer Squash Pickle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium onions, thinly sliced; 2 red bell peppers (I've never skinned mine) or 2 green bell peppers, skinned and seeded (I've never skinned mine); 2 quarts cross cut zucchini (or other summer squash, 1/2 inch thick); 1/4 cup salt; 2 1/2 cups white vinegar or 2 1/2 cups cider vinegar; 2 cups sugar; 1 teaspoon dry mustard; 1 teaspoon turmeric; 2 teaspoons celery seeds; 1 cinnamon stick, broken up

Servings: persons

2 medium onions, thinly sliced
2 red bell peppers (I've never skinned mine) or 2 green bell peppers, skinned and seeded (I've never skinned mine)
2 quarts cross cut zucchini (or other summer squash, 1/2 inch thick)
1/4 cup salt
2 1/2 cups white vinegar or 2 1/2 cups cider vinegar
2 cups sugar
1 teaspoon dry mustard
1 teaspoon turmeric
2 teaspoons celery seeds
1 cinnamon stick, broken up

1
Cut onion slices in half and peppers into 1/4 inch by 1 inch strips.
2
Combine squash, onions and peppers and sprinkle with salt, cover with water and let stand 2 hours.
3
Drain, rinse, drain well.
4
Combine vinegar, sugar, and remaining ingredients in a large pot.
5
Bring to a boil, reduce heat and simmer 10 min.
6
Add veg and return to a boil-remove from heat immediately.
7
Quickly ladle veg and liquid into clean hot jars.
8
Leave 1/2 inch head space.
9
Seal.
10
Process 10 minutes in a boiling water bath.

521

kcal

Calories

129

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: 2 medium onions, thinly sliced, 2 red bell peppers (I've never skinned mine) or 2 green bell peppers, skinned and seeded (I've never skinned mine), 2 quarts cross cut zucchini (or other summer squash, 1/2 inch thick), 1/4 cup salt, and more.

Yes, Summer Squash Pickle 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.

Summer Squash Pickle

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