Sweet and Tangy Pickled Squash

Follow our step-by-step guide on how to make Sweet and Tangy Pickled Squash.

1. Step 1

   Begin by selecting a large aluminum-free pot and toss in your sliced yellow squash, zucchini, onions, and green bell pepper.

2. Step 2

   Sprinkle a generous amount of salt over the vegetables and let them rest for two hours, stirring occasionally to encourage the release of their natural juices.

3. Step 3

   While the veggies are soaking up the salt, turn your attention to the brine.

4. Step 4

   In a medium saucepan, mix together sugar, vinegar, mustard seed, turmeric, and celery seed, then bring this vibrant concoction to a boil.

5. Step 5

   After the two-hour mark, drain the excess liquid from the vegetables and pour the steaming brine over them in the pot.

6. Step 6

   Allow this colorful medley to sit for another two hours, soaking in all those delicious flavors.

7. Step 7

   Once the time is up, bring the vegetable and brine mixture to a boil, then reduce the heat and let it simmer gently for about five minutes, allowing the spices to meld beautifully.

8. Step 8

   With care, ladle the hot pickled vegetables into sterilized 1-pint jars, filling them to within a quarter inch from the top.

9. Step 9

   To ensure a perfect seal, use a clean knife or thin spatula to eliminate any air bubbles, then wipe the rims of the jars with a damp paper towel.

10. Step 10

    Secure the lids tightly and process the jars in a simmering water bath for approximately ten minutes to achieve that satisfying seal.

11. Step 11

    Enjoy the fruits of your labor as you savor the delightful crunch of your homemade pickled vegetables!.