These squash pickles with onions and bell pepper are marinated in vinegar, turmeric, and mustard seed for a crisp, tangy snack you can enjoy all year.
Preparation Time
30 mins
Cooking Time
25 mins
Total Time
55 mins
Calories
91 Calories
Recipe Instructions
Step 1
Just before the 2 hours are up, combine sugar, vinegar, mustard seed, turmeric, and celery seed in a medium saucepan. Bring to a boil. Drain and pour briny liquid over salted vegetables in the pot. Let stand for 2 more hours.
Step 2
Bring vegetable mixture to a boil. Reduce heat and simmer for about 5 minutes. Ladle into 1-pint sterile jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly.
Step 3
Process the jars in a simmering water bath to seal completely, about 10 minutes.
Step 4
Combine squash, onions, and bell pepper in a large aluminum-free pot. Cover with salt and let stand for 2 hours to release liquid, stirring occasionally.
Ingredients
1 teaspoon ground turmeric
1 teaspoon celery seed
1 green bell pepper, seeded and sliced into strips
2 teaspoons mustard seed
2 cups distilled white vinegar
2 small onions, thinly sliced
0.25 cup salt
2.25 cups white sugar
2.5 pounds young yellow squash and zucchini, sliced into rounds
