Tangy Pickled Yellow Squash and Zucchini

Name: Tangy Pickled Yellow Squash and Zucchini
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 24 servings
Cuisine: American
Ingredients: 1 tsp Celery Seed; 1 whole Green Bell Pepper; 1 tsp Ground Turmeric; 2 tsp Mustard Seeds; 0.25 cup Salt; 2.5 lb Squash; 2.25 cups Sugar; 2 cups White Vinegar; 2 whole Yellow Onion

Side Dish 🥗Snack 🍿 American Low-Carb Low-Sodium Heart-Healthy ❤️Gluten-Free Vegetarian 🥦Vegan 🌱Halal 🕌Kosher ✡️Pescatarian 🐟

Tangy Pickled Yellow Squash and Zucchini delivers crisp bites of summer squash layered with sweet onion and mild green pepper in a bright, spiced vinegar brine. Mustard seed, turmeric, and celery seed add warm, aromatic notes that balance the gentle sweetness. Serve it alongside barbecue, sandwiches, or charcuterie when you want a refreshing, crunchy accent.

Prep30 mins
Cook25 mins
Serves24
DifficultyEasy

1

Combine squash, onions, and bell pepper in a large aluminum-free pot; sprinkle with salt to cover.
2

Set aside to draw out liquid, stirring occasionally.
3

In a medium saucepan, bring sugar, vinegar, mustard seeds, turmeric, and celery seeds to a boil.
4

Strain the briny liquid to remove and discard the solids, then pour the liquid over the salted vegetables in the pot.
5

Set aside for 2 hours more.
6

Meanwhile, inspect four (1-pint) jars for cracks and the rings for rust, discarding any defective ones.
7

Immerse them in simmering water until the pickled squash is ready.
8

Wash new, unused lids and rings in warm, soapy water.
9

Bring the vegetable mixture to a boil.
10

Reduce the heat and simmer for about 5 minutes.
11

Pack the vegetable mixture into hot, sterilized jars, filling to within 1/4 inch of the tops.
12

Run a clean knife or thin spatula around the insides of the jars to release any air bubbles.
13

Wipe the rims with a moist paper towel to remove any residue.
14

Place the lids on and screw the rings on tightly.
15

Place a rack in the bottom of a large stockpot and fill it halfway with water.
16

Bring to a boil and, using a holder, lower the jars into the boiling water, spacing them 2 inches apart.
17

Pour in more boiling water to cover the jars by at least 1 inch.
18

Bring to a rolling boil, cover, and process for 10 minutes.
19

Remove the jars from the stockpot and set them aside several inches apart to cool.
20

Once cool, press the centers of the lids with a finger to confirm the lids do not move up or down.
21

Remove the rings for storage and keep the jars in a cool, dark place.