Quick Pickled Squash
Quick Pickled Squash - A great way to preserve your pattypan vegetables through pickling without canning. These are so good! Throw a few on a hamburger, Perfect condiment for bbq season this summer!
Ingredients
- 2 lbs /1 kg Summer Squash Button Squash enough for 2 - 1 Litre jars
Recipe Jar #1 - Lemon Pickled Summer Squash
- 4 cloves Garlic cut in half
- 2 Dill pieces
- 2 slices of Lemon
- 1 teaspoon Coriander seed
- ¼ teaspoon Celery seed
- 1 teaspoon Mustard Seed
- 1 Bay Leaf
- 8 whole Peppercorns
Recipe Jar #2 - Jalapeno Pickled Summer Squash
- 4 cloves of Garlic cut in half
- 2 Dill pieces
- ½ White Onion thinly sliced
- fresh Cilantro pieces
- 1 teaspoon Celery Seed
- 1 teaspoon Mustard Seed
- 1 Bay Leaf
- 2 Cloves
- 8 whole Peppercorns
- 2 Jalapeños split lengthways - leave seeds in for more of a kick
- 1 Black Currant leaf
Brine Ingredients
- 3 cups white vinegar
- 3 tablespoons pickling salt
- 3 tablespoons sugar
- 3 cups of water
Instructions
- Wash and prepare 2 sterilized 1 Litre jars.
- Wash and slice the Button Squash into uniform ¼" slices and mix together with the onions. For this recipe, Jar #1 is onion free, so set aside enough to fill a jar before you add the onions.
- In the bottom of the jar, before you place the Summer Squash inside, put all the garlic, herbs, chili, lemon and spices in the jar.
- Tightly pack and squash the Summer Squash inside the jar.
- In a pan, place the vinegar, pickling salt, sugar and water and bring to a rolling boil.
- Fill the jars with the hot brine, completely submerging the Summer Squash, leaving a ¼" gap from the top of the jar.
- Close the jars and allow to cool on the counter overnight. Keep refrigerated, that's the quick part. It's best for the pickled vegetables to sit in the brine for at least 2 days before you eat them. Enjoy!