Time 4h5m Yield 4 Number Of Ingredients 9 Steps:
In a large non-aluminum pot, combine the squash, bell pepper, and onions. Cover with salt, and let stand for 2 hours to release the liquids. Stir occasionally. Just before the 2 hours are up, combine the sugar, vinegar, mustard seed, turmeric and celery seed in a saucepan. Bring to a boil. Drain the salty liquid from the vegetables. Pour the spice brine over the vegetables, and let stand for 2 more hours. Bring to a boil once again, and simmer for about 5 minutes. Ladle into 1 pint sterile jars, filling with the liquid to within 1/4 inch of the top. Wipe rims with a clean towel, and run a thin spatula around the inside of the jar to remove air bubbles. Seal with lids and rings. Process for 10 minutes in a simmering water bath to seal completely.
Time 2h45m Number Of Ingredients 8 Steps:
Gather the ingredients and canning equipment. Place zucchini or summer squash and onions in a large nonreactive pot ; add the pickling salt and enough water to cover. Let stand for 2 hours. Pour the mixture into a colander; rinse well with cold water and drain thoroughly. Return the rinsed squash to the nonreactive pot. Pour the vinegar into a 2-quart saucepan and bring to a boil and stir in 1 cup of the sugar, celery seed, turmeric, and mustard seed. Pour the hot vinegar over the squash and onions. Taste and add up to 1 cup additional sugar depending upon your preference. Let stand for 2 hours. Meanwhile, prepare the jars and lids . Wash the jars and lids in hot, soapy water. Fill a large canner with water. Place a rack in the pan and add the jars. Bring to a simmer. Turn the heat down to low to keep the jars hot. Put the lids in a separate saucepan and cover with water. Bring to a bare simmer; do not boil. Keep them hot in the barely simmering water until it’s time to seal the jars. Bring the squash and vinegar mixture back to a boil, cook for 5 minutes then remove from the heat. Pack the boiled squash pickles into the hot sterilized jars leaving 1/2-inch headspace. Wipe the edges of the jar with a clean, damp paper towel and seal with the lid and screw-on bands. Do not overtighten. Process pint or quart jars in the boiling water bath for 10 minutes from 1 to 1,000 feet, 15 minutes from 1,001 to 6,000 feet, or 20 minutes above 6,000 feet in altitude. Keep the water at least 1 inch above the tops of the jars, adding extra boiling water to cover, if necessary. Serve and enjoy.
Yield 2 pints, serving 12 Number Of Ingredients 11 Steps:
In a small saucepan combine cider vinegar, water, brown sugar, salt and garlic cloves. Bring to a boil, reduce heat and simmer 2 minutes. Meanwhile, divide spices and optional dill sprigs between 2 pint jars or use 1 quart jar. Pack sliced zucchini into the jars, leaving 1/2 inch head space below the rim of the jar. Use hot, sterilized jars. If using pint jars, divide garlic that is in the vinegar mixture between the 2 jars. Pour in the hot vinegar mixture, leaving 1/2 inch below the rim of the jar. Push the squash down into the liquid to cover completely. Seal the jars and leave to cool, then refrigerate for up to 2 months. For best results, don’t open for 2 days.
Time 30m Yield 4 cups. Number Of Ingredients 9 Steps:
Place squash, pepper and onion in a colander over a plate; sprinkle with salt and toss. Let stand 1 hour to drain., In a large saucepan, combine remaining ingredients; bring to a boil, stirring to dissolve sugar. Add vegetables; return to a boil. Remove from heat; cool completely., Transfer to a covered container; refrigerate, covered, at least 4 days before serving. May be stored in refrigerator up to 3 weeks.
Time 1h30m Yield 6 pints Number Of Ingredients 7 Steps:
In a large pot or bowl, layer sliced squash and onions, and sprinkle eash layer generously with kosher salt. Let sit 1 hour. Drain. In large pot combine vinegar, sugar, pickling spice, and crushed red pepper and bring to a boil. Add squash and onions and return to boil. Ladle vegetables and enough of the liquid to cover them within 1/2 inch into sterilized jars. Wipe rims and jars clean, and put lids and rings on jars. Process jars in hot water bath for 10 minutes. Remove jars from water bath and allow to cool. Any jars that do not seal should be refrigerated and used withing 2 weeks.
Time 2h20m Yield 4 Pints Number Of Ingredients 10 Steps:
Cut onion slices in half and peppers into 1/4 inch by 1 inch strips. Combine squash, onions and peppers and sprinkle with salt, cover with water and let stand 2 hours. Drain, rinse, drain well. Combine vinegar, sugar, and remaining ingredients in a large pot. Bring to a boil, reduce heat and simmer 10 min. Add veg and return to a boil-remove from heat immediately. Quickly ladle veg and liquid into clean hot jars. Leave 1/2 inch head space. Seal. Process 10 minutes in a boiling water bath.
Time 20m Yield 4 servings. Number Of Ingredients 6 Steps:
In a large saucepan, combine the squash, water and onion. Bring to a boil. Reduce heat. Cover and simmer for 10-15 minutes or until tender; drain. Stir in butter, dill and pepper.,
Yield Makes 6 (1-pint) jars Number Of Ingredients 13 Steps:
Toss together yellow squash, zucchini, and onions with 1/4 cup canning salt and crushed ice in a large bowl. 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). Let stand at room temperature 4 hours. Sterilize jars and lids . 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. 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. Drain jars upside down on a clean kitchen towel 1 minute, then invert. 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. 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. Seal, process, and store filled jars , boiling pickles in jars 20 minutes. Let pickles stand in jars at least 1 week for flavors to develop.
