A neighbor, Susan Pate, dropped by with a jar of her pickled yellow squash that was delicious. I opened it with an evening meal for three people and almost half of the pint jar of pickles was consumed. They are sweet and crisp and beautiful to look at in the jar.
Susan agreed to share her recipe, which she created by taking the best features of two recipes she found online.
Pickled Yellow Squash
Makes about 4 pints.
8 cups yellow squash, thickly sliced (about ¼-inch thick)
2 cups onions, peeled and cut into large chunks
1 cup green pepper, seeded and cut into large chunks
Brine ingredients:
1 teaspoon celery seed
1 teaspoon mustard seed
1 teaspoon turmeric
2 teaspoons pimiento, chopped
2 cups white vinegar
3 cups sugar
Put squash in a large pot; cover with water and add ¼ cup salt. Refrigerate or add ice and let stand for one hour. Keeping squash cold is important to make crisp pickles. Drain, but do not rinse.
Prepare water bath and bring to a boil.
Meanwhile, mix together brine ingredients in a large pot. Add the green peppers and bring to a boil. Add squash and onion. Return to a boil; then remove from heat.
Fill jars leaving ½-inch headspace. Place lids and bands on jars finger-tight and process in a boiling water bath for 5 minutes. Let jars cool. Store in a cool, dark place.
Pickled Okra
Makes 4 pints.
1½ pounds of fresh okra (3½ to 4 inches long)
4 large garlic cloves, peeled
4 slices of lemon, ¼ -inch thick
2 cups cider vinegar 2 cups water
3 tablespoons kosher salt
1 tablespoons sugar
Pickling spices:
2 tablespoon mustard seeds
1 tablespoon coriander seeds
1 tablespoon red pepper flakes
1 teaspoon fennel seeds
1 teaspoon celery seeds
1 teaspoon black peppercorns
Prepare water bath and bring to a boil.
Meanwhile, place vinegar, water, salt, and sugar in a medium saucepan, bring to a boil to dissolve the salt and sugar, reduce heat and keep warm.
Prepare the okra and the spices. Rinse the okra and trim the stem ends to 1/4-inch.
Place all pickling spices in a small bowl and stir to combine.
Place a lemon slice at the bottom of each jar. Add a tablespoon of the mixed pickling spices to each jar. Place a peeled garlic clove on top of the spices and lemon.
Pack the okra in the jars, alternating stem-side-up and stem-side-down to allow you to pack the okra well into the jars. The top of the okra should come between an inch to ½-inch from the rim of the jar.
Pour the hot vinegar mixture over the jars, up to 1/4-inch from the rim of the jars. Run a thin knife between the okra and the jars to dislodge any obvious air bubbles.
Fit with lids and bands and place in water bath for 15 minutes. Let jars cool. Store in a cool dark place.
Adapted from simplyrecipes.com
Lost a recipe? Have a recipe to share? Reach Betty Slowe at bettyslowe6@gmail.com.
July 29, 2020 at 09:33PM
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SLOWE COOKING: Pickled yellow squash, okra make colorful, crisp sides - Tuscaloosa News
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