PICKLED SQUASH
This in an Emeril Lagasse recipe. I love Emeril! This Pickled squash recipe is a hit with everyone I've given it to.
Provided by Mrs. Hughes
Categories Lunch/Snacks
Time 1h30m
Yield 6 pints
Number Of Ingredients 7
Steps:
- In a large pot or bowl, layer sliced squash and onions, and sprinkle eash layer generously with kosher salt.
- Let sit 1 hour.
- Drain.
- In large pot combine vinegar, sugar, pickling spice, and crushed red pepper and bring to a boil.
- Add squash and onions and return to boil.
- Ladle vegetables and enough of the liquid to cover them within 1/2 inch into sterilized jars.
- Wipe rims and jars clean, and put lids and rings on jars.
- Process jars in hot water bath for 10 minutes.
- Remove jars from water bath and allow to cool.
- Any jars that do not seal should be refrigerated and used withing 2 weeks.
Nutrition Facts : Calories 456.3, Fat 0.4, SaturatedFat 0.1, Sodium 9.3, Carbohydrate 112.4, Fiber 2.8, Sugar 106.7, Protein 2.8
PICKLED YELLOW SQUASH
My first year of college I waited tables in a small family owned restaurant. This was one of my favorite things offered on the salad bar. I was lucky enough to get the family recipe. I have never made it, but I sure ate a lot of it. The recipe says it makes 2 quarts, but that sure does not sound right to me unless those veggies shrivel up a lot! Update: I have now made this a couple of times and it is just as good as I remember! My family and friends love it! I found that one average squash is about a cup, so it takes approximately 8 squash per batch.
Provided by Texas Aggie Mom
Categories Onions
Time 2h30m
Yield 2 quarts
Number Of Ingredients 8
Steps:
- Put the squash in a large pot and salt heavily. Let stand for one hour.
- Drain the liquid from the squash. Take paper towels and wipe thoroughly until most of the salt is removed. Do not wash the squash!
- Prepare the brine and place in a large pot.
- Add the green pepper and bring to a boil.
- Add squash and onion.
- Return to a boil.
- Remove from heat.
- Put in jars leaving 1/2" headspace.
- Place lids, screw on bands finger-tight and process in a boiling water bath (5 minutes up to 1000 feet in elevation; 10 minutes from 1001 to 6000 feet; 15 minutes >6000 feet).
- Let jars cool; store in a cool, dark place.
Nutrition Facts : Calories 1384.3, Fat 2.5, SaturatedFat 0.6, Sodium 65.5, Carbohydrate 336.9, Fiber 9.3, Sugar 321.5, Protein 8.9
SUMMER SQUASH REFRIGERATOR PICKLES
With its spongy texture, summer squash will soak up the spicy flavors in this mix. Experiment with other spices if you wish. I like to use a mix of yellow squash and zucchini. Add the pickled squash to salads, use it as a relish or as a condiment with grains, meat or fish.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, snack, side dish
Yield 2 pints, serving 12
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 44, UnsaturatedFat 0 grams, Carbohydrate 9 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 164 milligrams, Sugar 4 grams
SO-SWEET SQUASH PICKLES
These crisp crunchy slices, seasoned with celery seed and mustard seed, have a sweet-sour taste that everyone is sure to relish! The colorful blend of yellow squash, sweet red pepper and chopped onion makes a beautiful presentation. -Eleanor Sundman Farmington, Connecticut
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 cups.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 123 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 225mg sodium, Carbohydrate 30g carbohydrate (28g sugars, Fiber 2g fiber), Protein 1g protein.
SQUASH PICKLES
These squash pickles are a wonderful accompaniment to vegetables!
Provided by Audrey Giles
Time 1h40m
Yield 20
Number Of Ingredients 10
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
Nutrition Facts : Calories 136.5 calories, Carbohydrate 34.2 g, Fat 0.3 g, Fiber 1.5 g, Protein 0.9 g, Sodium 700.4 mg, Sugar 30.9 g
PICKLED SQUASH
Set some of that abundant summer squash aside for the winter months with this awesome pickled squash recipe.
Provided by TAXIDERMYCHICK
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 4h5m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 524.5 calories, Carbohydrate 129.8 g, Fat 1.5 g, Fiber 6.9 g, Protein 3.9 g, SaturatedFat 0.2 g, Sodium 9.1 mg, Sugar 114.7 g
DILLED SUMMER SQUASH
You don't need salt to add a pinch of pizazz to summer squash. Shirley Antaya of Rab, Alabama shows you how to turn the garden favorite into a savory side with dill, onion, pepper and butter.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the squash, water and onion. Bring to a boil. Reduce heat. Cover and simmer for 10-15 minutes or until tender; drain. Stir in butter, dill and pepper.,
Nutrition Facts : Calories 44 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 22mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
PICKLED BABY SQUASH
Provided by Ruth Cousineau
Categories Onion Side Vegetarian Backyard BBQ Dinner Vinegar Squash Healthy Vegan Maple Syrup Boil Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 6 cups
Number Of Ingredients 8
Steps:
- Blanch squash and onion in a medium pot of well-salted boiling water 2 minutes. Immediately transfer with a slotted spoon to an ice bath to stop cooking. Let stand until cool, then drain and transfer vegetables to a large glass or ceramic bowl.
- Bring remaining ingredients with 4 teaspoon salt to a boil in a nonreactive medium saucepan, then pour over vegetables. Put a plate with a 3-pound weight (such as 2 large cans) on top to keep vegetables submerged.
- Cool, then chill (with weight) at least 3 days for flavors to develop.
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