Posts Tagged ‘Pickled Squash’


     We’ve been blessed this year with a great beautiful garden; as I’m sure you’ve seen.  I am so thankful everytime I go out to pick something or see a plant finally starting to bare.  Speaking of starting to bare; the okra is finally flowering. YEAH!  Dad planted it on June 1 and it has been a long month and a half of okra TLC.  We’ve pulled grass, fertilized it, and watered it just about every evening because of the 100 degree days we’ve been consistently having.  The sandy soil in our garden doesn’t hold water very long unlike a dark rich soil would.
     As of today all we have left in the garden is okra, tomatoes, zucchini, yellow squash, and watermelon.  The squashes are not doing well in this HOT weather we’ve been having and I’ve been putting off pulling them up.  I really hate to pull up a plant that is still green.

Boiled Cabbage:    9 Qts.

Potatoes:     4 Qts.

Green Beans:    9 Pts. & 1 Qt.

Squash:    6 Pts.

Squash/Zucchini :   4 Pts.

Dill Pickles:  4 Qts., 2 Pts., & 3 half qt. jars

Dilled Cucumbers & Sweet Banana Peppers :   3 half pts.

Dilled Garden Mix
(Squash/Zucchini/Cukes/Onions & Sweet Banana Peppers) :
2 Qts. & 5 half qt. jars

Crisp Squash Pickles :   4 Pts. zucchini & 3 Pts. yellow squash

Zuke & Cuke Relish  :   3 half pints

Radishes:    Dilled = 1 pt.
                    Vinegar/salt = 1 half pt.


Crisp Squash Pickles

I’ve a elderly home health client who has been a huge help to me in my canning and gardening experience through the past few yrs.  She raves about this recipe and more than once has brought it up this past few weeks.  I think she was hinting that I make some; so I did.

I don’t think it’s in me to make any recipe as is. 

I had both zucchini and yellow squash so I decided to make two different kinds.  For the zucchini I used yellow onion and with the squash I used purple onions; staying with the exact spices per the recipe for both.    
After reading the recipe I decided that I didn’t want the layered squash mixture with ice cubes on top to sit in water for three hours.   All of the recipes, I’ve made, that call for salt on squash & onions ask you to place them in a large strainer to drain.    I sliced both squashes and onions, layered them in two different strainers; sprinkling some salt on each layer.  I placed ice cubes on top.  Personally I don’t see why you’d use the ice cubes at all.

Three hours pass and it’s rinse time.  Rinse the squash and onions with cold water; throughly.  While these drain for a minute I prepared the vinegar mixture in a large pot.  I prefer to use a enamel lined pot.  I wanted to stick to the recipe as much as possible but I just couldn’t handle 3 c. of sugar (tooo sweet) so I opted to use 2 cups.  I kept to the correct amounts of spices though a warning here; turmeric can and will stain your pot, wooden spoon, counter top, towels, stove, your hands, and more a lovely yellow.  It can be removed with bleach or a soft-scrub with bleach in it.

Now the dance begins.  I added the zucchini and onions to the vinegar mixture; reserving the yellow squash & purple onions for the next batch.  Placed the lids in a pan of water on the stove to warm.  Added water to the boiling water bath (tall) pan.  On a towel by the stove I placed the tongs (for removing lids from the hot water), the canning funnel, jar rings and lined up the jars.  By now the zucchini was ready to place in the jars, lid and place in boiling water bath for 5 minutes.  Be sure to remove after 5 minutes or it will cause the mixture to start cooking in the jars.

I had a some vinegar mixture left in the pot  so I guess-ta-mated and added more vinegar and spices.  I placed the yellow squash & purple onions in and repeated the canning procedure.

The recipe says it makes 6 pints, but I ended up with 4 zucchini and then 3 of the yellow squash. 

I can’t tell you how it tastes for another 3 months.  The time between canning and opening is not a set thing.  I just like to wait 3 months; guess you could open eariler, but I like to think of pickling like making wine; it needs to sit.

Crisp Squash Pickles
Marjorie Plunkett (Cooperative Extension Service)

5 lb. squash, thinly sliced
3 med. onions, thinly sliced
1/2 c. salt
Ice Cubes
3 c. vinegar
3 c. sugar
2 tsp. celery seed
2 tsp. mustard seed
1 1/2 tsp turmeric
1 tsp. ginger
1/2 tsp. pepper

Combine onion, squash and salt in bowl.  Top with layer of ice cubes.  Cover, let stand 3 hours. 
Drain and wash squash in cold water.  Combine squash mixture with remaining ingredients in a large kettle.
Heat to boiling, reduce heat and simmer 2  minutes.  Ladle into jars; seal.  Process in boiling water bath for 5 minutes.
Makes 6 pts.

Canning experiments

Did I mention I love to Can?

Pickled Cherry Radishes

These are Pickled Radishes.  I know, never heard of this.  Well I haven’t either, but who cares.  I love to Can.  My Dad planted a 50 foot row of cherry radishes all in a big wad of plants.  We could never eat all of these so I decided to play with them.   These were Canned in white vinegar and a 1/2 tsp of salt.  I think they’re pretty to look at, but it’s odd how the red came off the radishes and dyed the juice.   I am thinking about dilling some.  Why not?

Here’s a picture of yesterdays pickin’s from the garden.

Cucumbers, Sweet Banana Peppers,  Zucchini, and Yellow Squash

I also dug up about a dozen purple onions and hung them up to dry on the back porch.  There were a few small onions so I used them to Can a mixture of cucumbers, zucchini, sweet banana peppers.  I dilled this mixture with apple cider vinegar, salt, garlic, and dill stems.  Made 2 qts. and 1 quart of dill pickles.

Today I’ll be slicing the yellow squash to freeze for future fried squash.  YUM!
Tonight we plan on digging up the rest of the onions.  The days are so hot.  I prefer to go out after 7pm to do anything in the garden.


Cabbage Canning and more

The sun continues to bake my cabbage so I’ve pulled them all up except for a few that the worms are still feasting on.  The red cabbage got a late start and never made any heads.  The worms have chewed on one of them so much it looks like a skelton of it’s orginal self.  I canned what I picked Tuesday on Thursday; got 5 qts. of boiled cabbage. I’ve 7 small heads to can today.

Here’s a picture of some squash, cucumbers, onions, garlic and dill I pickled while I was waiting on the pressure cooker to get done with the boiled  cabbage.

     The green beans are finally putting off and I’ve a few pints to can today.  I picked 11 cucumbers today.  I’ve already pickled 3 jars; looks like we’ll have plenty if they keep growing at this rate.  I counted 8 cantalopes on Dad’s plants this morning.  Made his day when he called this morning; he’s off at a Bluegrass festival for a week.
     I’ve picked a few baby zucchini for a dish I’m making tonight.  The plants are huge and beautiful, but the zucchini and squash are taking their time get large.  It has been so HOT (95 degree days).  I plan on watering them every other day to see if it makes a difference.

Here’s a few “canning boiled cabbage” pictures & “how to”:

Cut the cabbage in half and cut into wedges; removing the core.
Add water, about 2-inches up, in a large pot and add the cabbage.  Bring to a boil; place lid on.  Turn fire down and steam 5 minutes. 
Pack in jars.  Heat lids in a sauce pan of 2″ water.  Place 1 tsp. canning salt in each jar.  Using your “Bubble Freer” or knife,  slide it down into the jars of cabbage along the sides to remove any trapped air; the bubbles will float to the top. Put lids and rings on jars; screwing tight.
Place in pressure cooker with 2 to 3 qts of water.  Place lid on pressure cooker leaving steam toggle open till the water inside comes to a full boil.  Put toggle down and bring pressure up to 10 lbs.  Keep pressure at 10 lbs for 55 minutes for quarts.  You’ll have to adjust the heat every so often.  My mother taught me to never leave a pressure cooker unattended.  After 55 mins. remove pressure cooker from heat.  Leave to cool completely (pressure guage at 0) before opening.  Do Not lift pressure togle till then.
  Remove jars to a towel in a draft free place and wait to hear that popping seal sound. :O)
((Directions adapted from my Kerr Canning Book.))

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