Memama's Squash Pickles

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Memama’s Squash Pickles
  • 6 cups yellow squash (sliced into very thin circles)
  • 6 cups zucchini (sliced into very thin circles)
  • 2 onions (cut into slivers)
  • 1 bell pepper (cut into thin slivers)
  • 1 tablespoon pickling salt
  • 3 cups white vinegar
  • 4½ cups sugar
  • 2 teaspoons celery seed
  • 2 teaspoons mustard seed
  1. In a large bowl, combine squash, zucchini, onions, and bell pepper. Cover with water and add pickling salt. Let stand for 1 hour. Drain vegetables very well, using a colander. Return vegetables to large bowl.
  2. In a large boiler, bring vinegar, sugar, celery seed, and mustard seed to a rolling boil over medium-high heat. Remove from the heat. Add the vinegar mixture to the vegetables and let stand for 2 hours.
  3. Go ahead and sterilize your pint jars and flats in boiling water.
  4. Using a slotted spoon, put the vegetables into the pint jars, one pint at a time, filling jars to within ¼ inch of the top.
  5. Pour vinegar mixture to boiler. Bring vinegar mixture back to a boil over medium-high heat. Ladle vinegar mixture over vegetables in the jars, leaving ¼-inch space. Wipe jar rims with a clean cloth. Place the flats on the jar. Then, put on the rings. Continue until all jars are filled.
  6. Then, cook jars for 20 minutes in a water bath. Remove jars from water bath and place on a kitchen towel, away from any drafts.