Mustard Pickled Yellow Squash

I adapted a recipe for mustard pickled yellow squash from this Columbus blogger.

My mother has an aversion to onions and only had apple cider vinegar,  so I made some changes to the posted recipe.  Here’s my final recipe:

1/2 c salt

4 1/2 lb young squash cut into rounds (make sure they will fit in the opening of your jars)

For brine:

4 c white sugar

3 1/2 c apple cider vinegar

1/2 c water

4 t mustard seed

2t ground turmeric

2t celery seed

4-6 cloves of garlic, minced

In a large colander, combine the squash and salt.  Mix well and let stand for 2 hours to release liquids.  (I put the colander in a basin, but leaving it in the sink will work too).

When time is almost up, combine sugar, vinegar, water, mustard seed, turmeric, garlic and celery seed in a saucepan over medium/high heat. Bring to a boil and remove from heat.  Add the squash to the brine and stand for 2 more hours.

Bring to a boil once again.  Ladle mixture into 1 pint sterile jars, filling with the liquid to within 1/4 inch of the top (I filled to the first ridge of the jar) .  Clean the rim.  Seal with lids and rings. Process for 10 minutes in a simmering water bath at least one inch above the height of the jars.  Place jars on a surface to cool completely.  Check to ensure they have all sealed.  Any unsealed cans should go into the refrigerator to be consumed immediately.

I plan to open a jar in about two weeks.  I will let you know how they turned out.

*Update* I opened these 3 weeks later and they are awesome!  They are reminiscent of bread and butter pickles, but with a mustard-y twist!  They maintained their crispness.  I was worried since they were cooked in the brine then in a water bath.  I suggest making sure your slices are around 1/2 inch thick.  Enjoy!

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3 thoughts on “Mustard Pickled Yellow Squash

  1. Pingback: Reflecting on the CSA, 2010 « Karma in the Kitchen

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