Bread and Butter Squash Pickles Recipe
🕒 Cook Time: 30 minutes
🕒 Prep Time: 45 minutes
🕒 Total Time: 1 hour 15 minutes
🍽 Servings: 5-6 pints
🥗 Recipe Yield: 5-6 pints
Description:
Indulge in the delightful flavors of homemade Bread and Butter Squash Pickles with this easy-to-follow recipe. These tangy pickles are perfect for snacking, sandwiches, or as a tasty addition to any meal. Share the love by making and sharing this recipe from lovewithrecipes.com.
Ingredients:
| Quantity | Ingredients |
|---|---|
| 4 | cucumbers |
| 4 | squash |
| 2 | squash (additional) |
| 4 | onions |
| 2 | bell peppers |
| 3 | cups vinegar |
| 2 | cups sugar |
| 2 | tsp celery seeds |
| 2 | tsp mustard seeds |
Nutritional Information (per serving):
- Calories: 563.7
- Fat Content: 1.1g
- Saturated Fat Content: 0.2g
- Cholesterol Content: 0mg
- Sodium Content: 11.5mg
- Carbohydrate Content: 137.7g
- Fiber Content: 4.2g
- Sugar Content: 128.4g
- Protein Content: 3.5g
Recipe Category:
Vegetable
Keywords:
“Free Of…”, “Weeknight”, “Canning”, “< 4 Hours", "Easy"
Instructions:
-
Preparation:
- Wash and slice the cucumbers, squash, onions, and bell peppers to your desired thickness.
- In a large bowl, combine the sliced cucumbers, squash, onions, and bell peppers. Sprinkle about 3 tablespoons of salt over the vegetables. Let them sit for 1 hour, then drain excess liquid.
-
Pickling Solution:
- In a saucepan, mix together the vinegar, sugar, celery seeds, and mustard seeds. Bring the mixture to a hard boil over medium heat, stirring occasionally.
-
Pickling Process:
- Once the pickling solution is boiling, add the drained vegetables to the saucepan. Bring the mixture to a boil again, then reduce the heat and let it simmer for about 5 minutes, stirring occasionally.
-
Canning:
- Sterilize your canning jars and lids by boiling them in water for a few minutes. Remove them from the water bath and let them air dry.
- Carefully fill the sterilized jars with the hot pickled vegetables, leaving about ½ inch of headspace at the top of each jar.
- Wipe the rims of the jars with a clean, damp cloth to remove any spills or residue. Place the lids on the jars and tighten the rings until they are snug but not overly tight.
- Process the filled jars in a water bath canner for 10 minutes to ensure proper sealing and preservation.
- Once processed, remove the jars from the water bath and allow them to cool completely before storing them in a cool, dark place.
-
Enjoy:
- Your homemade Bread and Butter Squash Pickles are now ready to enjoy! These pickles can be stored for several months, but they’re so delicious, they may not last long!
🥒🍴 Happy Pickling! 🍴🥒
