Sweet Heat Squash Pickles
Servings: 1 quart
Ingredients
- 3 small yellow summer squash cut into 1/4 inch thick slices (about 3 cups worth)
- 1/2 small sweet onion cut into thin slices
- 2-3 small jalapenos seeded and chopped (add more if you like more heat)
- 1 Tbs salt
- 1 cup sugar
- 3/4 cup white vinegar
- 3/4 tsp mustard seeds
- 3/4 tsp celery seeds
- 1/4 tsp ground mustard
Instructions
- In a large bowl, combine sliced squash, onion and peppers.
- Sprinkle salt over squash mixture and stir gently to coat
- Cover and chill in the refrigerator for at least 1 hour, then drain off excess water
- In a large pot, combine sugar, vinegar, mustard seeds, celery seeds and ground mustard.
- Bring mixture to a boil, making sure sugar is completely dissolved
- Pour in squash mixture and bring it back to a boil, then remove from heat.
- Ladle hot squash, onions and peppers into a sterilized quart canning jar.
- Allow to cool for at least 30 minutes, then seal.
- For best results, refrigerate for at least 24 hours before serving. Store in refrigerator for up to 1 month.
Notes
Select smaller squash that are firm
Using 2 jalapeno peppers gave off a very mild heat. If you want the heat to pop through, I recommend using more peppers - just make sure you seed them first!
Using 2 jalapeno peppers gave off a very mild heat. If you want the heat to pop through, I recommend using more peppers - just make sure you seed them first!