These squash pickles are very easy to prepare with yellow squash or zucchini, or a combination of both. The summer squash is sliced and combined with sliced onions and seasonings. Use small squash or zucchini for small rounds.
These are similar to bread and butter pickles, but they're made with squash instead of cucumbers. This recipe makes about 3 pints; the recipe is easily doubled for a larger batch of pickles. These cucumber bread and butter pickles may be made with summer squash or zucchini as well.
Ingredients
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2 pounds zucchini, or summer squash, or combination of both, sliced into rounds, about 7 cups
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2 medium onions, halved and sliced, about 2 cups
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1/4 cup pickling salt
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2 cups white vinegar
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1 to 2 cups sugar
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1 teaspoon celery seed
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1 teaspoon ground turmeric
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2 teaspoons mustard seed
Steps to Make It
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Gather the ingredients and canning equipment.
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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.
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Pour the mixture into a colander; rinse well with cold water and drain thoroughly.
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Return the rinsed squash to the nonreactive pot.
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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.
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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.
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Meanwhile, prepare the jars and lids. Wash the jars and lids in hot, soapy water. Fill a large canner with water.
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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.
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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.
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Bring the squash and vinegar mixture back to a boil, cook for 5 minutes then remove from the heat.
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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.
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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.