A fresh alternative to cucumber pickles. And a great use for all that abundant summer squash crop.
Put sliced squash and onions in a bowl or plastic pan and sprinkle salt over them. Let stand for 1 hour. Pour off the water that accumulated.
Combine vinegar, sugar, celery seed and mustard seed; just bring to a boil. Add squash and onions. Bring to a boil again and cook for 5-10 minutes. Fill clean canning jars. Pour vinegar mixture over the pickles and seal the lids tightly. Cook in a water bath until all cans seal. Makes about 5 pint jars.
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These were easy and tasty! I left the peels on and they gave them a nice texture. It only made 3 1/2 pints for me not 5. I think I’ll slice 12 cups of squash next time instead of 8.
These were terrific. I used white vinegar instead, to avoid a trip to the store. Thank you!
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Tot Tot on 11.5.2010
My mother made these delicious pickles every year and I never had, or lost the recipe. Can’t wait to make them. Another memory-recaptured. Thanks so much.