Gmaries Squash Pickles Recipes

Steps:

• In a large non-aluminum pot, combine the squash, bell pepper, and onions. Cover with salt, and let stand for 2 hours to release the liquids. Stir occasionally.
• Just before the 2 hours are up, combine the sugar, vinegar, mustard seed, turmeric and celery seed in a saucepan. Bring to a boil. Drain the salty liquid from the vegetables. Pour the spice brine over the vegetables, and let stand for 2 more hours.
• Bring to a boil once again, and simmer for about 5 minutes. Ladle into 1 pint sterile jars, filling with the liquid to within 1/4 inch of the top. Wipe rims with a clean towel, and run a thin spatula around the inside of the jar to remove air bubbles. Seal with lids and rings. Process for 10 minutes in a simmering water bath to seal completely.

Steps:

• 1. Clean and slice both squash into 1/4 inch thick slices
• 2. Slice onion into 1/4 rings
• 3. Clean and seed peppers and chop into 1x1 chunks or 1 inch wide long strips
• 4. IF MAKING HOT PICKLES: Clean Jalapenos and remove seeds according to how hot you want your pickles. Less Hot? Take out more seeds. More Hot? Leave in more seeds. Want just a Mild Jalapeno tasting pickle? Take out all seeds and veins.
• 5. In a very large strainer layer half the squash, onions, peppers and Jalapenos if using them and sprinkle with 3 tbs of the Kosher salt.
• 6. Repeat this again and sprinkle with remaining Kosher Salt.
• 7. Let the salted vegetables set for at least 2 hours. This is to remove water from them so when Brine is poured over them they can soak it up. This step is a MUST :)
• 8. After vegetables have set mix your Brine
• 9. Add all ingredients to a large non-reactive pot. (Any pot that is NOT Aluminum)
• 10. Stir Brine until all the sugar is melted and it starts to boil.
• 11. Once it starts to boil reduce heat to simmer.
• 12. Place an equal mix of squash, onions and peppers IF using pickle crisp sprinkle pickle crisp over mix in mason jar or in a safe container (my best friend makes this recipe and she uses a large left over plastic Coffee Mate Creamer can) Well I think she uses 3 of them and stores them in her fridge) So for storage and not canning use anything you like just make sure it will not melt when Brine is poured over the pickles.
• 13. IF CANNING: Process jars according to manufactures directions. Heat Hot Water Bath Pot (Canning Pot) to Boil and then reduce heat to Medium High. (When you process you want your water right at boiling but not boiling) **Quick Tip: Run jars through dish washer on Pot Scrub or Long Cycle and on Heated Dry. Use whlie they are in the drying phase Fill jars with equal amounts of squash mix and press down firmly leaving 1 inch head space. I use Ball 1 1/2 Pint Wide Mouth. Any pint size and up will work BUT as with any large slice the Wide Mouths are going to give you the best results because they are so much easier to pack. Wash seals to jars and rinse very well in hot water. Heat seals by placing in a bowl of hot water from your canner water.
• 14. Ladle Brine over squash mix in jars or your choice or storage container. Making sure you get your seeds and spices roughly equal between your jars or containers.
• 15. IF NOT CANNING: let set until room temperature and then place in fridge for up to 4 weeks.
• 16. CANNING: Wipe rims of jars and add seals and rings and place in hot water bath for 10 minutes. Remove to a towel and let cool without touching or bumping the seal will "pop" and that is when you know you have a good seal. this will take from 5 mins to 5 hours lol not sure why. I leave mine until they are completely cool.
• 17. And Lunch Is Served! After I wrote this I had to have a ham sammy stuffed with my pickles LOL YUMMMMMM

Steps:

• Place squash, pepper and onion in a colander over a plate; sprinkle with salt and toss. Let stand 1 hour to drain., In a large saucepan, combine remaining ingredients; bring to a boil, stirring to dissolve sugar. Add vegetables; return to a boil. Remove from heat; cool completely., Transfer to a covered container; refrigerate, covered, at least 4 days before serving. May be stored in refrigerator up to 3 weeks.

Steps:

• In a small saucepan combine cider vinegar, water, brown sugar, salt and garlic cloves. Bring to a boil, reduce heat and simmer 2 minutes.
• Meanwhile, divide spices and optional dill sprigs between 2 pint jars or use 1 quart jar. Pack sliced zucchini into the jars, leaving 1/2 inch head space below the rim of the jar.
• Use hot, sterilized jars. If using pint jars, divide garlic that is in the vinegar mixture between the 2 jars. Pour in the hot vinegar mixture, leaving 1/2 inch below the rim of the jar. Push the squash down into the liquid to cover completely. Seal the jars and leave to cool, then refrigerate for up to 2 months. For best results, don't open for 2 days.

Steps:

• If using 4" zucchini, halve lengthwise. If using 8" zucchini, halve crosswise, then quarter lengthwise. Place in a large bowl. Add 2 tablespoons salt and 4 cups ice. Add cold water to cover. Top with a plate to keep submerged. Let sit for 2 hours. Drain; rinse.
• Divide dill sprigs and next 6 ingredients between 2 clean, hot 1-quart jars; set aside.
• Bring vinegar, sugar, remaining 2 tablespoons salt, and 1 1/4 cups water to a boil in a large saucepan. Working in batches, add zucchini and cook, stirring occasionally, until khaki in color and slightly pliable, about 2 minutes. Using tongs, transfer zucchini to jars.
• Divide hot syrup between jars to cover zucchini, leaving 1/2" space on top. Wipe rims, seal, and process in a boiling water bath for 10 minutes. Allow at least a week to pickle before eating.

Steps:

• Combine squash and onion in a large glass or ceramic bowl. Sprinkle with pickling salt and let stand for 1 hour. Drain well.n
• Inspect jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until pepper mixture is ready. Wash new, unused lids and rings in warm soapy water.n
• Combine sugar, pimento peppers, bell pepper, vinegar, celery seed, mustard seed, and dry mustard in a large Dutch oven and bring to a boil. Add drained squash and onion and bring to a boil again.n
• Pack mixture into the hot, sterilized jars, filling to within 1/4 inch of the top, keeping as much of the liquid as you can. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.n
• Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.n