Take advantage of your summer harvest.
I’ve been doing a lot of pickling lately; first my roasted yellow pickled beets and now this pickled yellow squash.
Even if you don’t have a garden you can take advantage of finding great deals on produce and then canning some to enjoy in the winter. I didn’t find a great deal at the farmer’s market; their yellow squash was $3.00/lb. I bought one pound of their squash and then went to my HEB and bought 6 lbs. at $.99/lb. Now that’s a deal.
My mother and dad both use to can things. It seemed like it was more my mother canning tomatoes and pickles from my dad’s garden and then after my dad retired they both tried their hand(s) at pickled okra, beets. When they moved over to Reelfoot Lake he even canned some fish he had caught then they would make fish cakes out of the canned fish. Now, I wasn’t too keen on trying that recipe but I’m sure if he made it, it was good.
I’ve canned some marmalade before and some fig jam and even some cognac raisins to serve with cheese. Oh, I forgot, one of my sister’s (Terry) best canned items is her chow chow. It is better than any chow chow you will ever find in a grocery store and when I can get tomatoes for 50 cents a lb. I make some. I have to go to Missouri to get tomatoes at that price.
My sister gave me this recipe for pickled yellow squash and she has been making this since the 80’s. It is a great side dish type relish/pickled vegetable type thing to have with almost any kind of meal. I haven’t tried putting it on hamburgers but I think it would be great. If you can get smaller type yellow squash, that works best; or that’s what I like to use. Add in some onion and bell pepper strips and a little sugar, vinegar and spices and that’s all it is to it.
BLAST FROM THE PAST: This Hunka Hunka Love Cookie always reminds me of Elvis. Hope you will give it a try.
Beautiful yellow squash becomes pickled squash.
Slice squash into 1/16 – 1/8″ slices.
Put squash and onions into large pan and sprinkle with salt.
Cover with ice and let rest for one hour.
Drain in colander and remove any unmelted ice.
Add the squash and onions to the pan of hot liquid then bring back to a boil.
Pack the hot squash, onions and pepper mixture into clean sterilized jars. Add enough liquid to come within 1″ of top rim. Top with hot seals, add ring and tighten. Set aside until you hear the little “ping” sound letting you know that they properly sealed. When cool, put in pantry until ready to chill and eat.
- 8 c. sliced small yellow squash
- 2 c. sliced white onions
- 2 c. white vinegar
- 2 c. sugar
- 1 tsp. mustard seed
- 1/2 - 1 c. sliced green bell peppers
- 1 tsp. celery seed
- 1/4 c. salt
- Thinly slice the yellow squash and slice your onions, and bell peppers into slivers.
- Put the squash and onions in a large pan and sprinkle with 1/4 cup salt. Cover with ice and let set 1 hour on counter top.
- Bring sugar and other ingredients (except for the bell pepper) to a boil. Add bell pepper. Drain the onions and squash and add to vinegar. Bring to a boil.
- Put the squash mixture into sterilized jars (I just wash mine in dishwasher) and add some of the liquid to within 1" of top rim. Use a damp towel and wipe rims clean; add seals and rings. Tighten and set aside until you hear that little "ping" sound letting you know your squash are sealed.
- Once cooled completely, put in pantry until ready to chill and eat.
- I had about 6 pint jars when completed.