Friday Eats

Friday Eats: Pickled Squash

Squash Pickle Ingredients by Thirty Seven West CEO Linda Bryan

A little history: I grew up with a lifetime friend, Meridith, who is 5 days younger than me and we’ve known each other since we were 5 years old!  This is one of her family’s favorites and clearly one of my favorites.  Her mother, Mary Beth, has been like a second mom to me for many years!  I learned much about fresh food cooking, a love for gardening and composting from the Hatchers.  I hope you enjoy these as much as we do!  If you try them, please let us know what you think.:-)

4 quarts thinly sliced squash (home grown or farm fresh is the best, of course!)

Sliced squash, onion and pepper...slice thin to your preference.

4 yellow onions thinly sliced to your preference

1 red bell pepper sliced thin

1 green bell pepper sliced thin We suggest using organic vegetables.

Put the above in a bowl.  I used plastic and glass…what I had on hand.

Cover with ½ cup sea salt and crushed ice.

Thinly sliced veges covered with salt and ice...before "cooking" and canning.

Place in refrigerator.  Let stand overnight.

Mix 5 cups sugar with 3 cups vinegar in large pot for boiling.

Original recipe uses white vinegar. I usually use 2 cups Braggs Apple Cider Vinegar…and 2 cup purified water.

Add 1 ½ t Turmeric

1 ½ t Celery seed

2T Mustard seed

1 Garlic Clove cut up or pressed.

Bring to a boil.

Add squash after draining it very well.  Get all the water off of it.

image courtesy of Thirty Seven West CEO Linda Bryan

Bring back to a boil for 1-2 minutes. Pack in jars & make sure they seal well.  Listen for the lids to ping! Make sure they seal completely before storing non-refrigerated. I test the lids to make sure they are sealed. Enjoy!

image courtesy of Thirty Seven West CEO Linda Bryan

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(1) Comment

  1. Interesting, thanks for sharing. I’ll try this out over the weekend 🙂

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