Squash Pickles

Isaiah 55:6 NIV

Thank you to my friend and dental hygienist Connie Miller!  Recently I ran into Connie at a local restaurant.  She told me she needed a recipe for Squash Pickles.  I wasn’t sure I had one but I told her I would look.  I went digging through recipes from two of my grandmothers, my recipes AND I asked my mother!   We came up with this Squash Pickle recipe although neither mom nor I have ever made it.   I passed the recipe on to Connie, but  I was curious about it and decided to give it a try.  I bought yellow neck squash from a local truck farmer and set out to make my first batch of Squash Pickles.  A few days later we gave them a try at lunch.  Turns out — they are WONDERFUL.  This pickle tastes like Bread and Butter Cucumber pickles but they are crisper than cucumber pickles.  I went a little heavy on the onion because mom loves the pickled onion, and I left out the sweet peppers – because I forgot to put them in 🙂 The pickles are  bright yellow, sweet and tangy and if you prefer, you can chop all the ingredients and make Squash Relish by using the same recipe.  I think I just may take one jar of pickles and chop them up for relish!  Even if you don’t make pickles, maybe you will enjoy the pictures!  Thanks again Connie!

Squash Pickles

10 to 12 yellow crookneck squash
(Any size will do, but smaller squash have less seeds and remain firm.)
2 medium onions, sliced in rings
2 medium sweet peppers, sliced (optional)

Combine:
2 1/4 cups sugar
2 1/4 cups vinegar
2 teaspoons celery seeds
2 teaspoons mustard seeds
1 teaspoon turmeric

Do not peel squash.
Slice squash, onions, and green pepper in thin slices.
Add 1/4 cup salt, cover with cold water and ice.
Let stand for one hour, use ice to keep cool or refrigerate.
Keeping them cool is important as it will crisp them up.
After one hour drain well.  (Do not rinse)
Combine sugar, vinegar, celery seed, mustard seeds and turmeric.

Boil ingredients for three minutes, stirring occasionally.

Add drained squash mixture.
Bring to boil and Simmer for three more minutes.

Pack in hot canning jars and fill to 1/2 inch of top of jar with juice.
Place jars in large pot or canner, cover with at least 2 inches of water and Water bath pints for 10 minutes.
Remove from water and cool.  Check each lid to make sure it sealed.
Makes about 4 or 5 pints.

Noteworthy:
They are great with a big pot of pinto beans and cornbread.
You can make squash pickles from almost any recipe calling for cucumbers.
Great with sandwiches.
AND they are a lovely color of yellow in the jar!

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