Pickled Squash

Recipe View In a large, non-reactive pot (stainless steel or enamel-coated), combine the sliced squash, zucchini, onions, and bell pepper. Sprinkle the salt over the vegetables and toss to combine. Let this mixture stand for 2 hours, stirring occasionally, to allow the vegetables to release their excess liquid. (Estimated time: 2 hours)

Recipe View As the vegetables are nearing the end of their salting period (approximately 1 hour and 45 minutes into the process), prepare the brine. In a medium saucepan, combine the sugar, vinegar, mustard seed, turmeric, and celery seed. Bring the mixture to a boil over medium-high heat, stirring until the sugar is completely dissolved. (Estimated time: 15 minutes)

Recipe View After the vegetables have sat for the full 2 hours, drain them thoroughly, discarding the briny liquid. Pour the hot brine over the drained vegetables in the pot. Let this mixture stand for an additional 2 hours to allow the flavors to meld. (Estimated time: 2 hours)

Recipe View Bring the vegetable mixture to a boil over medium heat. Once boiling, reduce the heat to low and simmer gently for about 5 minutes, or until the squash is slightly translucent and tender-crisp. (Estimated time: 5 minutes)

Recipe View Carefully ladle the hot pickled squash mixture into sterilized 1-pint jars, leaving 1/4 inch of headspace at the top of each jar. Use a clean knife or thin spatula to gently run around the inside of each jar to release any trapped air bubbles. (Estimated time: 10 minutes)

Recipe View Wipe the rims of the jars with a clean, damp paper towel to ensure a proper seal. Place the sterilized lids on the jars and screw on the rings until they are fingertip tight. (Estimated time: 5 minutes)

Recipe View Process the filled jars in a simmering water bath for 10 minutes to ensure a complete seal. To do this, place the jars on a rack in a large pot, ensuring they are covered by at least 1 inch of water. Bring the water to a simmer and process for the specified time. (Estimated time: 10 minutes + time to bring water to simmer)

Recipe View Carefully remove the jars from the water bath and let them cool completely on a towel-lined surface. As the jars cool, you should hear a popping sound as the lids seal. Once cooled, check the seals by pressing down on the center of each lid – if it doesn't flex, the jar is properly sealed. (Estimated time: 6-12 hours cooling)