Pickled Squash

Submitted By: Marye E. Worrell


  • 2 pounds small yellow or zucchini squash, sliced into 1/4-inch rounds
  • 1 onion, thinly sliced
  • 1 red and 1 green bell
  • pepper, cored, seeded, and chopped
  • 2 tablespoons Kosher salt
  • 3 cups sugar
  • 21/2 cups apple cider vinegar
  • 2 teaspoons mustard seeds
  • 2 teaspoons celery seeds
  • Instructions

    Place the squash, onion, and bell peppers in a colander, sprinkle with salt, and let drain, covered, for about 1 hour at room temperature.
    Do not rinse. Clean and
    sterilize four 1-pint canning jars. Tightly pack the squash, onion, and peppers, alternating layers of vegetables in the hot jars, leaving about 1/2 inch of headspace to ensure a proper seal.
    Combine the sugar, vinegar, mustard seeds, and celery seeds in a large pot over
    high heat and bring to a boil, stirring until the sugar dissolves, for about 1 minute. Pour the hot liquid over the vegetables, maintaining the 1/2-inch head space. Cover with lid and ring.
    Process in a hot water bath for 15 minutes. Remove and let cool to room temperature. Store in a cool, dark place for up to 6 months. Refrigerate after opening.