Inundated with summer squash this year? Have you resorted to dropping off yellow squash and zucchinis at your neighbors’ houses? Here’s a way to use up some squash that’s delicious and simple. No canning equipment is needed for this recipe and they keep in the fridge for about a month.
Summer Squash Refrigerator Pickles
Yields about 2 pints.
3 cups sliced summer squash (yellow or zucchini)
1/2 cup sliced onion
1 large sliced bell pepper (yellow, red or green)
1 tablespoon salt
1 cup sugar
3/4 cup white vinegar
1 teaspoon mustard seed
1 teaspoon celery seed
1/4 teaspoon ground mustard
If you have one, use a food processor to slice up your summer squash so the slices are uniform. You want them thin but not paper thin. About what you’d expect for commercial pickle slices. Put sliced squash, bell pepper and onion into medium to large size bowl. Sprinkle salt over top and stir. Let sit (covered) for 1 hour at room temperature.
Rinse squash/peppers/onions in colander with cold water until completely rinsed.
In large pot, bring sugar, vinegar, mustard and celery seed and ground mustard to a boil. Pour in squash mixture and return to boil. Remove from heat. Cool and ladle into jars. Refrigerate for 24 hours before serving. Stores in the refrigerator up to 1 month.
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