How to Pickle Summer Squash

Summer squash tastes best when it is fresh. Unfortunately, you can't get that fresh taste in the winter months. Pickle the leftover summer squash and store it for use in the winter months. The taste is a bit different, but you will get a vegetable that has no preservatives or artificial ingredients added to it. Your family may even prefer the pickled taste.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 4 lb. squash
• 1/4 cup canning salt
• 1 qt. vinegar
• 1 cup water
• 1 small onion
• 2 cloves garlic
• 2 tsp. dill seed
• 1 tsp. powdered mustard
• Hot jars
• Pot
• Ladle

1. Chop your garlic cloves and pack with the dill seed in the bottom of your hot jars.

2. Rinse off your squash and slice them into thin pieces. Pack them on top of the garlic and dill seed.

3. Chop up your onion and add that to the hot jars. Sprinkle the mustard powder on top.

4. Pour the vinegar, water and salt in to a pot and set it on the stove. Bring the water to a boil and continue to boil for five minutes. Turn off the stove and remove the pot from the heat.

5. Use a ladle to transfer the liquid into the hot jars. Make sure you fill it, but leave a 1/2 inch of space at the top.

6. Wipe off any liquid from the rim of the jar. Adjust and seal the lids.

7. Set in boiling bath of water for 10 minutes. Let the jar cool down before storing in a cool, dark place.

Tips & Warnings

• You can pickle all types of summer squash, including zucchini.
• Chop up some peppers and add them to the hot jars.
• Never allow children and pets in the room when you are boiling water. It is too easy for accidents to happen and severe burns to follow.

References

• Summer Squash Pickle
• You Can Pickle Summer Squash

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