Ingredients for Bread And Butter Squash Pickles
- Cucumbers
- 2 lbs bread and butter squash
- 1 medium onion, thinly sliced
- Bell Peppers
- Vinegar
- Sugar
- Celery Seeds
- Mustard Seeds
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How to Make Bread And Butter Squash Pickles
- Wash and chop 2 lbs of bread and butter squash into 1/2-inch thick slices. Thinly slice 1 medium onion and 1 green bell pepper.
- In a large bowl, combine the squash, onion, and green pepper. Sprinkle with 3 tablespoons of salt. Gently toss to coat.
- Let the mixture sit for 1 hour to draw out excess moisture. Then, drain well.
- In a separate saucepan, combine 2 cups white vinegar, 2 cups sugar, 1 cup water, 2 teaspoons celery seed, 1 teaspoon turmeric, 1 teaspoon mustard seed, and 1/2 teaspoon ground cloves. Bring to a rolling boil, stirring until sugar dissolves completely.
- Add the drained squash mixture to the boiling brine. Return to a boil, stirring gently.
- Reduce heat and simmer for 10 minutes, or until the squash is tender-crisp.
- Carefully ladle the hot pickles into sterilized jars, leaving 1/2-inch headspace. Wipe jar rims clean, place lids and rings, and process in a boiling water bath for 10 minutes.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
513g
Fat
0g
Carbs
45g
