Pickled squash
Pickled squash

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, pickled squash. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Pickled squash is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Pickled squash is something that I have loved my whole life.

Find Deals on Pickled Squash in Groceries on Amazon. In a large non-aluminum pot, combine the squash, bell pepper, and onions. In a large pot or bowl, layer sliced squash and onions, and sprinkle eash layer generously with kosher salt.

To get started with this particular recipe, we must prepare a few ingredients. You can have pickled squash using 7 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Pickled squash:
  1. Take 1 1/2 lb yellow crook necked squash
  2. Take 1 cup distilled white vinegar
  3. Make ready 1/2 cup sugar
  4. Get 1 tbsp salt
  5. Take 1 1/2 cup water
  6. Prepare 1/2 tsp turmeric
  7. Get 46 oz jar, sterilized

The refrigerator pickles come together in just a few minutes, with no special canning equipment needed! Put the squash in a large pot and salt heavily. Drain the liquid from the squash. Take paper towels and wipe thoroughly until most of the salt is removed.

Instructions to make Pickled squash:
  1. Wash the squash and slice into medallions. Put into jar.
  2. In a pot heat 1 cup vinegar and 1 cup water. Add sugar and salt. When dissolved add the turmeric.
  3. Pour vinegar solution over the top of squash. Add lid and let cool.
  4. Let sit in cool dry place for 2 weeks. Serve hope you enjoy!
  5. Refrigerate after opening. Will keep as long as a regular jar of pickles.

Prepare the brine and place in a large pot. Add the green pepper and bring to a boil. Recipe from Sara Foster, chef and author of Sara Foster's Southern Kitchen. "An overabundance of fast-growing yellow squash inspired my sister, Judy, to make these unusually gratifying sweet squash pickles. They can elevate anything from a simple dish of beans and rice to a fried egg sandwich. You can use any kind of summer squash, from sundrops to pattypans to zucchini." The pickled squash was fantastic.

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