Sweet Pickled Zucchini and/or Summer Squash

Zucchini in the garden

 Sweet Pickled Zucchini and/or Summer Squash

 Choose young tender summer squash and zucchini for this recipe. These pickles are a delight to the eye as well as the palate.

 10 cups sliced summer squash and/or zucchini

2 cups sliced onion

1 tablespoon pickling salt (no iodine)

1 cup sliced green or red peppers

1 cup sliced carrots

4 cups ice

 Sprinkle vegetables with salt, cover with ice and let stand for one hour.

Combine the following ingredients in a large pot and bring to a boil.

 3 cups apple cider vinegar

3 ½ cups sugar

1 tablespoon celery seeds

1 tablespoon mustard seeds

1 teaspoon whole cloves

 Add the vegetables to the boiling vinegar mixture and heat until it begins to boil again. Boil vegetables for 3 minutes. Quickly pack the vegetables in hot sterilized jars. Fill the jars within ½ from the top. Pack the vegetables in the jars by pressing down with a spoon. Cover the vegetables with the remaining vinegar solution.  Quickly cap the jars, making sure that the rim is clean before sealing. Place on a rack to cool. Check seal before storing.

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