Sweet Yellow Squash Pickles
These Sweet Yellow Squash Pickles are a mouth-watering summer snack. Whether you're adding them to a sandwich, serving them on a cheese board, or eating them right out of the jar, you'll love this pickled yellow squash.
- 4 small yellow squash - cut in1/4-inch thick slices (about 3 cups)
- 1/2 cup thinly sliced red onion
- 1 tablespoon kosher salt
- 1 cup sugar
- 3/4 cup white vinegar
- 1 teaspoon mustard seeds
- 1 teaspoon celery seeds
- 1 teaspoon dry mustard
In a large non-metal bowl, combine the squash and onion. Sprinkle salt over the vegetables and stir to combine. Cover and chill in the refrigerator for 1 hour. Then, drain the liquid from the vegetables.
In a medium saucepan, combine the sugar, vinegar, mustard seeds, celery seeds, and dry mustard. Bring to a boil and stir until the sugar is dissolved.
Add the squash and onion mixture and then return to boiling.
Remove from heat. Ladle the hot vegetables and liquid into sterilized canning jars.
At this point, the jars can be processed for long-term canning or covered and stored as-is in the refrigerator for up to one month.
Chill at least 24 hours before serving.
Calories: 500kcal • Carbohydrates: 118g • Protein: 6g • Fat: 2g • Saturated Fat: 1g • Sodium: 3503mg • Potassium: 1123mg • Fiber: 5g • Sugar: 110g • Vitamin A: 786IU • Vitamin C: 70mg • Calcium: 101mg • Iron: 2mg