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Summer Squash Bread & Butter Pickles
We know it’s tricky to keep up with a thriving zucchini plant! Sure, you could (and should) share some of your abundant harvest - but don’t be afraid to use a bunch of squash for this picnic-ready party trick.
This great recipe comes to us from Farmhouse Delivery!
This great recipe comes to us from Farmhouse Delivery!
Featured Seedlings
Ingredients
- 1 pound small yellow squash or green zucchini, scrubbed and cut into 1/4-inch-thick rounds
- 1 onion, cut crosswise into 1/4" thick slices
- 2 Tbsp canning salt
- 2 c crushed ice
- 1/2 c cider vinegar
- 1/4 c pure maple syrup (preferably dark amber)
- 1/4 c water
- 2 tsp mustard seeds
- 1/4 tsp whole allspice
- 1/2 tsp celery seeds
- 2 fresh red chiles
- special equipment 2 1-pint canning jars with lids and screw bands
Instructions
Step 1
Toss together yellow squash, zucchini, and onions with 1/4 cup canning salt and crushed ice in a large bowl.
Step 2
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.
Step 3
Sterilize jars and lids. Drain jars upside down on a clean kitchen towel 1 minute, then invert.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
Seal, process, and store filled jars, boiling pickles in jars 20 minutes.
Step 9
Let pickles stand in jars at least 1 week for flavors to develop.