Pickled Summer Squash

Getting Spring Fever already!! Can't wait to dig in the dirt to plant those first tiny seeds in the ground. There is something magical about watching things grow and appreciating all that God has supplied us with.

I had lots of summer squash last year. Apart from giving some away, I froze some for the winter. I have to say, they were packed down at the bottom of the freezer and not too many have surfaced until now. While I was rummaging around the other day, mostly to see what was left we need to eat before I can thaw out the freezer this year, I ran across these neglected gems. Even though the snow will still be on the ground for another 15 days or so, I have a plan for these right now. Hope you enjoy this recipe. Let me have one of your favorites, please?

WHAT YOU NEED TO GET STARTED:

10 cups thinly sliced summer squash (or zucchini)

2 cups thinly sliced onion rings

2 cups thinly sliced green pepper

1 large jar diced pimento

2/3 cup salt

INSTRUCTIONS

Soak sliced squash, onions, and green pepper in 2 quarts salted water for 2 hours. (2/3 cup salt to 2 quarts of water) Then after 2 hours, Drain.

CANNING SYRUP INGREDIENTS:

3 cups sugar

2 cups apple cider vinegar

2 tsp celery seed

2 tsp mustard seed

INSTRUCTIONS

Combine syrup ingredients and bring to a boil. Drop drained vegetables and pimento into the syrup but don’t cook. Mix well. Put mix into hot sterilized jars and cover with syrup. Process in water bath for 15 minutes.

Just a side note, pickled foods are good for us in small amounts. Rule of thumb: Not too much to start out, because the salt/vinegars can raise your blood pressure by retaining water in your body. I would recommend 3-4 slices until you see how you feel tomorrow. If you get swollen hands, feet or legs, don't eat that many next time. That is pretty much my rule for everything food related. See how it affects your body. Especially if you don't grow your own food. Best of Luck, reach out if you have questions.