Pickled Summer Squash Canning Recipe

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This pickled summertime squelch canning formula is perfect if you ’re looking for a newfangled mode to preserve your summer squash racquets harvest . With its sourish , slightly sweet brine , these pickle squash rackets slices make a yummy addition to sandwich , beefburger , salad , or as a stand - alone snack .

This year , I accidentally ended up with an teemingness of yellow summer squash . I sowed some older seeds , unsure if they would germinate . When it seemed they were n’t sprout , I planted a new round of impudent seeds in another part of the garden . you could guess what bechance next — everything sprouted ! As a resolution , I ’ve been in a battle of Marathon trying to keep up with the crop .

Jars of home canned pickled yellow summer squash on a table.

I peck the last squash I plan to practice this week — enough for a meal , one more pile ofsummer squash relish , and the rest of the younger squash for keep as pickle yellow squash racquets . The plants are still healthy and will keep produce until frost . Whatever remains will be a exceptional goody for our flock of chicken .

If you ’ve overplantedsummer squashthis class or are simply looking for a new manner to enjoy your harvest home , this summer mash jam recipe is just what you need . The tangy , slimly fresh seawater afford the squash slices a delicious punch of relish , making them the perfect condiment for your meals , either as a side dish or layered on sandwich or burgers .

About the Ingredients

This recipe habituate simple ingredients that combine to create a well - balance pickled squash racquets . Here ’s an overview of the key ingredients :

Summer Squash : you may use any mixture of summertime squash , such as sensationalistic squash vine , zucchini , or pattypan squash . Choose firm , unblemished squash . Young fruit is good for minor round slices . Save the with child fruit for making relish .

onion plant : Sliced onions fetch a pernicious sweetness and enhance the overall tang . you’re able to habituate red , white , yellow , or any incandescent lamp onion plant . take a healthy , firm onion with no signs of rot or mould .

Yellow summer squash and onion in a basket.

Pickling Salt : This draw out spare moisture from the squash vine , helping the pickles tincture with flavor and retain some steadiness . Be certain to habituate pickling or canning common salt , as mesa salt has additives that can pretend flavor .

ashen Vinegar : White distill vinegar ensures a tangy , sour note . But you may use any vinegar as long as it is 5 % acidity , such as Malus pumila cider vinegar for a confidential information of fruity flavor or white wine vinegar for a milder gustatory modality .

pelf : The sugar in the saltwater balances the acetum ’s sourness and enhances the mess ’ tang without make them excessively sweet .

Close up of spices in a bowl for pickled summer squash.

spice : Indian mustard seeds , Apium graveolens dulce seeds , and ground Curcuma longa give the pickles their smack and a warm lily-livered shade , thanks to the turmeric . sense free to accommodate the pickle spice for flavor .

Steps for Making and Canning Summer Squash

This recipe is adapt from the “ Squash Pickle Medley ” recipe observe inThe All New Ball Book of Canning and Preserving . Before you start , it may be helpful to go through the detailed information onusing water bathroom cannerson theNCHFPwebsite .

you could find the complete printable formula at the bottom of this article , but here are the elaborated illustrated steps to make and canning summer squash jam :

Step 1: Gather Your Kitchen and Canning Gear

You will need :

Thoroughly wash everything in hot , oily water . Rinse well , and set aside to air dry on light kitchen towels until you demand them . train over the jars and extinguish any with imperfections or cracks . pay up careful attention to the lip of the jolt . Minor nicks can prevent the lid from sealing .

Step 2: Prepare the Vegetables

Weigh the squash with a kitchen scale . You need 3 pounds of squash for this formula . If the summer squash is large , you may desire to remove the seeds first . Cut the squash rackets in half , lift out out the seeds with a spoon , then weigh the squash vine .

Then rinse off it well under running pee to withdraw any dirt . cut down off the stem and blossom ends , and slice up it into 1/4 - inch rhythm . Place the piece in a with child arena .

strip down the onion , foreshorten it into 1/4 - column inch slice , and add it to the arena with the squash racquets .

Sliced summer squash and onions soaking in a bowl of salted ice water.

Sprinkle the salt over the vegetable , cover with cold trash pee , and stir to combine . Let the mixture soak at room temperature for at least 3 hours to force out excess moisture .

If you want to break this canning projection over two days , you’re able to pop the bowl into the refrigerator and permit the vegetable soak overnight .

Step 3: Warm the Canner and Jars:

When you are quick to make and can your hole , pre - wake the shock and canner . set the water bathtub canner on a large burner of your range , bestow the canning rack to the bottom , and place the uncontaminating jars vertical on the rack . fill up the canner with enough water to extend the jars . Bring the weewee to a simmer ( about 180 ° farad ) and keep it quick as you fill your jar .

Step 4: Make the Pickling Brine:

After plume , drain the vegetables discarding the imbue liquid . you’re able to gargle the vegetables to remove excess saltiness if desire . Set aside as you make your saltwater .

For the seawater , blend the vinegar , sugar , Indian mustard semen , celery seeds , and turmeric in a large saucepan . bestow the concoction to a boiling point over average - high high temperature , stirring until the pelf dissolves . Once dissolved , reduce the hotness to a simmer to keep it warm while you fill the jolt .

Step 5: Fill the Jars

Lay a dry towel on the parry . Using your jolt lifter , remove a warm jar from the canner , drain the water supply back into the pot . Place the jar on the towel .

Pack the squash racquets and onion plant slices tightly into the jarful , leaving 1/2 inch of headspace at the top .

Ladle the spicy pickle seawater over the vegetable , making certain they are to the full submerged . Leave 1/2 inch of headspace . Use a bubble popper to release any trap air , and adjust the headspace if necessary .

Close up of the pickling brine in a pot.

pass over the jarful lip with a damp paper towel to remove any residual . Center a lid on the shock and shag on the banding until fingertip tight . Return the jounce to the canner and repeat with the remaining jounce .

Step 6: Process in a Water Bath Canner

Once the satiate jolt are in the canner , adjust the the weewee if needed so it cover up the jolt by at least 2 in . come out the lid on the canner and bring it to a rolling boil over medium - gamey heat .

Once the water boils smartly , set a timer and serve the jars in a water tub canner for the time indicated in the formula below .

Step 7: Cool and Store

Once the processing sentence is all over , wrick off the heat , remove the lid , and allow the jars sit around in the canner for 5 minutes to conciliate .

distribute a dry towel on the counter . Then , carefully remove the jars from the canner using the jar lifter , keep them upright . Place the jars on a towel to cool undisturbed for 12 to 24 time of day .

After the jarful have cooled , mark off the seals by conjure the center of each lid . If a lid flex up and down , the jounce did n’t seal properly and should be refrigerated and used within a month .

Filling a canning jar with yellow summer squash mix.

Once you have confirm that the jolt have sealed successfully , remove the ring bands , wash , label , and stack away them in a cool , glowering place ( 50 - 70 ° atomic number 9 ) . For the serious smell , let the pickles ride for 4 to 6 workweek before revel them . decently sealed jolt can be salt away for up to 12 to 18 months .