Description
Sweet Yellow Squash Pickles offer a tangy and slightly sweet way to preserve the fresh flavors of yellow squash and onions. These pickles are infused with aromatic spices like mustard seeds, celery seeds, turmeric, and optional cloves and cinnamon, creating a vibrant, crunchy condiment perfect for sandwiches, salads, or a flavorful snack.
Ingredients
Scale
Vegetables
- 4 cups thinly sliced yellow squash
- 1 small onion, thinly sliced
Pickling Liquid
- 1 1/2 cups white vinegar
- 1 1/2 cups water
- 2 cups granulated sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- 1 teaspoon celery seeds
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cloves (optional)
- 2 cinnamon sticks (optional)
Instructions
- Prepare Vegetables: Wash and thinly slice the yellow squash and onion; set them aside to use in the pickling process.
- Make Pickling Brine: In a large pot, combine the white vinegar, water, granulated sugar, salt, mustard seeds, celery seeds, ground turmeric, cloves, and cinnamon sticks.
- Boil Brine: Bring the mixture to a rolling boil over medium-high heat, stirring occasionally to ensure the sugar and salt dissolve completely.
- Cook Vegetables: Add the sliced squash and onion into the boiling brine and cook for about 5 minutes until the vegetables are slightly tender but still crisp.
- Pack Jars: Using a slotted spoon, transfer the cooked squash and onions into sterilized jars, packing them tightly but gently to avoid crushing.
- Add Brine to Jars: Pour the hot pickling liquid over the vegetables in the jars, leaving approximately 1/2 inch of headspace for expansion.
- Seal and Cool: Seal the jars with lids immediately and allow them to cool to room temperature to prevent condensation.
- Refrigerate and Marinate: Refrigerate the sealed jars for at least 24 hours before serving; for best flavor, let the pickles marinate for 3 days.
Notes
- Use sterilized jars to ensure the pickles stay fresh longer.
- Adjust sugar according to desired sweetness.
- Optional spices like cloves and cinnamon add warming flavors but can be omitted for a simpler taste.
- Best served chilled as a side or condiment.
- Store refrigerated and consume within 2 weeks for optimal freshness.
