Squash Pickles With Zucchini or Yellow Summer Squash
Easy squash pickles offer a practical solution for preserving abundant zucchini or summer squash, extending their season.
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Instructions
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Start boiling water in a large canner with a rack, and ensure canning jars and lids are washed and kept hot in simmering water.
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Combine zucchini, onions, pickling salt, and enough water to cover in a large nonreactive pot; let stand for 2 hours.
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Drain and thoroughly rinse the squash mixture with cold water, then return the rinsed squash to the pot.
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In a separate 2-quart saucepan, bring vinegar to a boil, then stir in 1 cup sugar, celery seed, turmeric, and mustard seed.
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Pour the hot vinegar over the squash and onions, adjusting sugar to taste (up to 1 additional cup); let stand for 2 hours.
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Bring the squash and vinegar mixture back to a boil and cook for 5 minutes.
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Pack the hot pickles into hot jars, leaving 1/2-inch headspace. Wipe rims clean and seal with lids and bands without overtightening.
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Process jars in the boiling water bath for 10 minutes (up to 1,000 ft), 15 minutes (1,001-6,000 ft), or 20 minutes (above 6,000 ft), ensuring water covers jars by at least 1 inch.