Sweet and Tangy Pickled Yellow Squash Medley
This Sweet and Tangy Pickled Yellow Squash Medley is a cherished family recipe that brings back memories of my first year of college, where I enjoyed the delightful flavors of homemade pickles at a local family-owned restaurant. The vibrant combination of yellow squash, crunchy onions, and bell peppers creates a refreshing and zesty pickle that is perfect for summer picnics or as a tangy addition to salads and sandwiches. The balance of sweetness from the sugar and tartness from the vinegar makes this recipe irresistible. With approximately 8 squash, this batch yields 2 quarts of deliciously crisp pickles, which will surely become a hit among your friends and family, just as it did with mine!
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
yellow squash
8 cups (sliced thickly)
onions
2 cups (peeled and cut into large chunks)
green pepper
1 cup (seeded and cut into large chunks)
celery seed
1 teaspoon
mustard seeds
1 teaspoon
pimentos
2 teaspoons (chopped)
white vinegar
2 cups
sugar
3 cups
Instructions
1
In a large pot, layer the sliced yellow squash and sprinkle a generous amount of salt over it. Allow it to sit for at least one hour; this will help draw out excess moisture.
2
After an hour, drain the liquid that has formed from the squash. Using paper towels, gently wipe the squash to remove most of the salt, being careful not to wash it off completely.
3
Next, prepare the pickling brine by combining the white vinegar, sugar, celery seed, mustard seeds, and chopped pimientos in a large pot. Stir well to dissolve the sugar.
4
Add the large chunks of green pepper and bring the brine to a boil.
5
Once boiling, carefully stir in the drained squash and onion chunks. Return the mixture to a boil for another minute.
6
Remove the pot from heat. Using a ladle, fill sterilized jars with the pickled mixture, leaving about 1/2 inch of headspace at the top.
7
Seal each jar with lids and screw on the bands until they are finger-tight.
8
Process the jars in a boiling water bath based on your elevation: 5 minutes for up to 1000 feet, 10 minutes from 1001 to 6000 feet, and 15 minutes for elevations over 6000 feet.
9
After processing, carefully remove the jars and let them cool to room temperature. Store the cooled jars in a cool, dark place to allow the flavors to develop.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Sweet and Tangy Pickled Yellow Squash Medley?
It is a cherished family recipe featuring a refreshing and zesty combination of yellow squash, crunchy onions, and bell peppers preserved in a sweet and tart brine.
What are the primary ingredients in this recipe?
The main ingredients include yellow squash, onions, green pepper, celery seed, mustard seeds, pimentos, white vinegar, and sugar.
How much yellow squash do I need?
You will need approximately 8 cups of yellow squash, which should be sliced thickly for the best texture.
Why is salt added to the squash before pickling?
Salt is sprinkled over the sliced squash to help draw out excess moisture, ensuring the finished pickles remain crisp.
How long should the squash sit with the salt?
The squash should sit with the salt for at least one hour before draining the liquid.
Should I wash the salt off the squash?
No, you should drain the liquid and gently wipe the squash with paper towels to remove most of the salt, but avoid washing it off completely.
What kind of vinegar is used for the brine?
The recipe calls for 2 cups of white vinegar.
How much sugar is required for the pickling brine?
You will need 3 cups of sugar to achieve the desired level of sweetness.
What spices are used to flavor the pickles?
The brine is flavored with one teaspoon of celery seed and one teaspoon of mustard seeds.
Are pimentos used in this recipe?
Yes, two teaspoons of chopped pimentos are added to the brine for flavor and color.
How should the onions be prepared?
You should use 2 cups of onions that have been peeled and cut into large chunks.
What is the suggested cut for the green peppers?
The green peppers should be seeded and cut into large chunks.
How is the pickling brine prepared?
The brine is made by combining white vinegar, sugar, celery seed, mustard seeds, and chopped pimientos in a large pot and stirring until the sugar dissolves.
When are the green peppers added to the pot?
The large chunks of green pepper are added to the brine mixture before bringing it to a boil.
How long do I cook the squash and onions in the brine?
Once the brine is boiling, add the squash and onions and return the mixture to a boil for exactly one minute.
What is the expected yield of this recipe?
This recipe yields approximately 2 quarts of pickled yellow squash medley.
What is the recommended headspace for the jars?
You should leave about 1/2 inch of headspace at the top of each jar when filling them with the pickled mixture.
How should the jars be sealed?
Seal each jar with lids and screw on the bands until they are finger-tight.
What is the processing time for an elevation of 500 feet?
For elevations up to 1000 feet, process the jars in a boiling water bath for 5 minutes.
How long do I process the jars if I live at 3000 feet?
For elevations between 1001 and 6000 feet, the processing time is 10 minutes.
What is the processing time for high elevations over 6000 feet?
For elevations over 6000 feet, you must process the jars in a boiling water bath for 15 minutes.
How should the jars be cooled after processing?
Carefully remove the jars from the water bath and let them cool to room temperature.
Where should the finished pickles be stored?
Store the cooled, sealed jars in a cool, dark place to allow the flavors to develop over time.
Can these pickles be used in salads?
Yes, they make a tangy and refreshing addition to various salad dishes.
Are these pickles suitable for sandwiches?
Absolutely, the sweet and tangy flavor profile makes them a perfect topping for sandwiches.
Is this a good recipe for summer picnics?
Yes, the vibrant and refreshing flavors of this medley are ideal for summer outdoor gatherings.
What makes this recipe taste like a restaurant version?
The specific balance of sugar and vinegar, combined with fresh squash and peppers, recreates a classic family-owned restaurant style.
Should the jars be sterilized before use?
Yes, the instructions specify using sterilized jars to ensure the safety of the preserved vegetables.
What is the texture of the vegetables in this medley?
The vegetables are designed to be deliciously crisp due to the salting process and short boiling time.
Is this recipe easy for beginners in canning?
Yes, the steps are straightforward and provide specific instructions for processing times based on elevation.