Delicious canning recipe for squash pickles-great for summer squash, zucchini slices, and cucumbers
Jump to RecipeThis year is Tony has worked super hard on the garden. He has spent hours prepping the soil, growing seeds, and making sure they are getting plenty of nutrients. Not too mention some general quality time with those veggie growing machines. We have raised garden beds that host a variety of plants. These include tomatoes, peppers, sweet potatoes, corn, green beans, lettuce, and even cucumbers that grow up arches . Did I mention the squash plants?
The squash plants are really thriving this year. Our wonderful variety that includes crookneck yellow squash, zucchini, Italian zucchini, and yellow patty pan squash. Needless to say we are getting our fill on sauteed squash. We have also been experimenting with some fun recipes like squash and green chili tacos and a variety of zucchini bread. Still there is nothing quite like saving some of your garden vegetables for a later date.
Squash Pickles are a tasty way to use the extra squash and zucchini from the garden
We spent one weekend doing just that. We canned salsa that included tomatoes, onions, garlic, and peppers that came from the garden, as well as some cans of diced tomatoes. In between all of that , we vacuum sealed and froze the green beans and corn. Then we baked as much zucchini bread as we could stand and froze that too. This was the winning recipe of the weekend. They turned out delicious and crispy and these squash pickles can be made with yellow squash and cucumber slices.
This recipe came from an old canning book that I found at my mother’s house and I am grateful to have found such a winning recipe! As one of my first times canning without guidance, I was pleasantly surprised by the results.
Delicious recipe that is perfect for extra squash from the garden
Crispy Pickle, Zucchini or Squash Slices
Equipment
- 7 pint jars with self-sealing lids and screw rings
- Colander
- Knife
- Large mixing bowl
- Large Pot
- Measuring cups and spoons
- Ladle
- Canning funnel
- Water Bath Canner
Ingredients
- 6 lbs medium size pickling cucumbers, zucchini, or yellow squash
- 1 lb small white onions
- 2 cloves garlic (optional, can also add more)
- 1/2 cup salt or canning salt
- 4 cups ice cubes
- 4 cups sugar
- 3 cups white vinegar
- 1.5 Tbsp mustard seed
- 1.5 tsp mixed pickling spice
- 1 tsp celery salt
- 1/2 tsp turmeric
Instructions
- Wash and scrub produce. Cut and discard ends. Slice the cucumbers, squash, or zucchini into slices about 1/8" think.
- Peel and slice onions to 1/2" thickness. Peel and slice garlic cloves (optional).
- Mix vegetables and onions in large bowl and stir in salt. Mix well and cover with ice cubes. Cover with towel and set aside for 3 hours.
- Half an hour before the 3 hours is up, fill water bath canner with enough water that it will cover the filled jars by 1-2". Begin heating water so it will be boiling when jars are packed.
- Wash jars and rinse with boiling water or place in boiling water bath to sanitize jars. Prepare the lids according to manufactures directions.
- Drain the vegetables in colander
- In large pot, combine remaining ingredients and heat to boiling. Add the drained vegetables and heat over medium-high heat for 5 minutes.
- Ladle the vegetable mixture into the hot jars. Pack the jars and fill with additional brine, leaving 1/2" room from top of jar.
- Wipe the tops of jars with a clean, damp cloth. Place lids and screw bands as directed by manufacturer. Tighten screw bands.
- Place jars into rack and process in the boiling water bath for 5 minutes. Begin timing as soon as the jars go into the water. (add 1 minute for each 1,000 feet above sea level)
- When the time is up, carefully life the jars out of the water. Set them on a towel or rack, several inches apart from each other and free of drafts.
- Let the jars cool, undisturbed, for 12-24 hours.
- Once cooled, remove the screw bands and check the seals. Lids should be depressed and should not "pop" when pressed. If the lid pops, or if the jar leaks when tilted, then it is not properly sealed. These jars will need to be used immediately and placed into the refrigerator.
- Wipe the jars with a clean damp cloth and write the date on the lid. Remove the screw bands to prevent rust and store in a cool, dark, dry place. (not freezing). These should be used within 1 year.
- Chill before serving for a crunchy taste!
