Tangy Summer Squash Pickle

Summer Squash Pickle Recipe 🌞🥒

Overview:

Enjoy the flavors of summer all year round with this delightful Summer Squash Pickle recipe. Perfect for weeknight dinners or for preserving that summer bounty through canning, this recipe requires less than 4 hours to prepare and cook, making it a convenient and tasty addition to your pantry. With a burst of tangy and sweet flavors, this pickle is sure to become a family favorite!

• Total Time: 2 hours and 20 minutes
• Preparation Time: 10 minutes
• Cooking Time: 2 hours and 10 minutes
• Yield: 4 Pints
• Rating: ⭐⭐⭐⭐⭐ (8 reviews)

Ingredients:

• 2 onions
• 2 red bell peppers
• 2 green bell peppers
• 1/4 zucchini
• 2 1/2 tsp salt
• 2 cups white vinegar
• 1 cup cider vinegar
• 1 cup sugar
• 1 tbsp dry mustard
• 2 tsp turmeric
• 1 tsp celery seeds
• 1 cinnamon stick

Instructions:

1. Prepare Vegetables:

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   • Cut onion slices in half and slice red and green bell peppers into strips measuring approximately 1/4 inch by 1 inch.

2. Brine Preparation:

   • Combine the sliced squash, onions, and peppers in a large bowl.
   • Sprinkle the mixture with salt, ensuring it’s evenly distributed.
   • Cover the vegetables with water and let them stand for 2 hours.

3. Drain and Rinse:

   • After 2 hours, drain the brined vegetables.
   • Rinse them thoroughly under cold water.
   • Drain the vegetables well to remove excess moisture.

4. Prepare Pickling Liquid:

   • In a large pot, combine white vinegar, cider vinegar, sugar, dry mustard, turmeric, celery seeds, and the cinnamon stick.
   • Stir the mixture until the sugar is dissolved.

5. Cooking:

   • Bring the pickling liquid to a boil over medium-high heat.
   • Once boiling, reduce the heat to low and let it simmer for 10 minutes.

6. Add Vegetables:

   • Add the drained vegetables to the pot with the pickling liquid.
   • Increase the heat to medium-high and bring the mixture back to a boil.
   • As soon as it reaches a boil, remove the pot from the heat.

7. Packaging:

   • Quickly ladle the hot vegetables and liquid into clean, hot jars, leaving about 1/2 inch of headspace at the top of each jar.

8. Sealing:

   • Wipe the rims of the jars clean with a damp cloth to ensure a proper seal.
   • Place the lids on the jars and screw on the bands until they are fingertip tight.

9. Processing:

   • Process the jars in a boiling water bath for 10 minutes to ensure they are properly sealed and preserved.

10. Cooling and Storage:

    • Carefully remove the jars from the water bath and place them on a clean towel to cool.
    • Once cooled, check the seals to ensure they are tight.
    • Store the jars in a cool, dark place for up to a year.

Nutritional Information (per serving):

• Calories: 509.4
• Fat: 1.5g
• Saturated Fat: 0.3g
• Cholesterol: 0mg
• Sodium: 7108.1mg
• Carbohydrates: 118.7g
• Fiber: 5g
• Sugar: 111.5g
• Protein: 4.5g

Tips and Variations:

• For a spicier pickle, add some sliced jalapenos or red pepper flakes to the pickling liquid.
• Experiment with different types of squash or additional vegetables like carrots or cauliflower.
• Label your jars with the date they were canned for easy reference.
• These pickles make a great addition to sandwiches, salads, or as a side dish for grilled meats.

Now, enjoy the taste of summer all year long with this delightful Summer Squash Pickle recipe! 🌞🥒