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
SPICED SQUASH PASTA WITH LIME PICKLE
Asian flavours are great with noodles, so why not with pasta? Give fusion food a go
Provided by John Torode
Categories Dinner, Main course, Pasta
Time 55m
Number Of Ingredients 9
Steps:
- Heat the oil in a wok or your largest wide-based pan. Add the curry paste and fry for 2 mins. Add the palm sugar and cook for 4 mins until sticky and fragrant. This makes the sauce richer and sweeter. Add the squash and lemongrass (by keeping the sticks whole, you can take them out easily at the end). Stir well and cook for 2-3 mins, then pour in the coconut milk with the lime pickle. Bring to the boil and simmer for 20-30 mins over a medium heat until the squash is tender but not mushy.
- When the squash is nearly ready, cook the pasta, then drain well. Pour half the sauce into a big bowl, then add the pasta. Mix well with tongs, then add the remaining sauce before scattering with coriander leaves to finish.
Nutrition Facts : Calories 490 calories, Fat 24 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.86 milligram of sodium
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.
LIME PICKLES
They go really will with ham. Can't keep them on the shelf. They are worth the wait.
Provided by ED
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P1DT11h25m
Yield 100
Number Of Ingredients 10
Steps:
- Mix 2 gallons water and pickling lime together in a large bowl; add cucumbers and soak, stirring often, for 24 hours. Drain and thoroughly rinse cucumbers under cold water.
- Fill a large bowl with ice water and soak cucumbers for 3 hours; drain.
- Pour cold vinegar into a large pot. Mix sugar, pickling spice, salt, celery seed, cloves, and food coloring into vinegar until dissolved. Add cucumbers; let sit, 8 hours to overnight.
- Bring cucumber mixture to a boil; remove pot from heat.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack cucumber mixture into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 67.2 calories, Carbohydrate 17.2 g, Fiber 0.2 g, Protein 0.2 g, Sodium 26.2 mg, Sugar 16.5 g
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