Pickled Squash

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Combine squash, onions, and bell pepper in a large aluminum-free pot; cover with salt. Set aside to release liquid, stirring occasionally, 2 hours.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Bring sugar, vinegar, mustard seeds, turmeric, and celery seeds to a boil in a medium saucepan. Strain and discard solids from briny liquid; pour liquid over salted vegetables in the pot. Set aside for 2 hours more.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Meanwhile, inspect four (1-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until pickled squash is ready. Wash new, unused lids and rings in warm soapy water.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Bring vegetable mixture to a boil. Reduce heat; simmer, about 5 minutes.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Pack vegetable mixture into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of 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.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Remove jars from the stockpot; set aside, several inches apart, and cool. Once cool, press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.'}

📊 Nutrition Facts

Per serving (24 servings total)