Pickled Zucchini & Yellow Squash...An Amazing Recipe For What To Do With All That Squash.
Preparing to Pickle Yellow SquashClick thumbnail to view full-size
What to Do With A Bumper Crop of Squash.
Yellow Squash pops up first...so let's get started.
I've been working on this recipe for a number of years. A few years ago, I finally perfected a successful method of pickling Zucchini or Yellow Squash. The next time your neighbors, friends or relatives bombard you with a mountain of Squash, you will now know exactly what to do with all of it. If you are one of the brave ones who grows your own vegetables, then this is the recipe for you. Trust me, you won't be giving away any Squash anymore, unless you want to share some.
In Italy, the Italians pickle their vegetables and cure their meats. Even though electricity is available, more so than in earlier years, they still use the old masters method of preserving.
This recipe works for my family, because living near the ocean can be trying in peak electricity usage months. If a storm blows in, we can loose electricity service for hours or sometimes days! It's a comfort to know that we have Pickled Yellow Squash, Pickled Zucchini, Pickled Eggplant and Pickled Beets in our pantry. All the aforementioned Items do NOT have to be refrigerated or frozen.
I add the Pickled Squash to salads and top off my husbands Dagwood sandwiches in the wintertime with our stored summer products. I prefer to just use a few as a side dish to accompany a turkey club sandwich to share with a friend.
* Use the same Method to Pickle: Zucchini and Eggplant.
There are times when a neighbor or friend suffers from the loss of a loved one, so I try to have a few lovely baskets on hand and when I learn of someones loss, I fill a basket with Pickled items from my pantry and some fresh fruit or fresh cut flowers.
Yes this is a two part process and yes we are all in need of adding some me time to our busy schedule, however, putting in a few days to work on excess produce from the garden will reap many rewards in the wintertime. Fruits and Vegetables are at record breaking prices now and especially in the wintertime when out of season produce needs to be shipped in to most places. You will smile when you open your cabinet and those pickles are smiling back at ya!
* BONUS: This recipe also allows you to clean your kitchen sink drain.
Are you laughing now? That's OK. It's true... sometimes, when I can remember, I take a slotted spoon and retrieve the squash from the overnight part of the recipe and put them in a large bowl. Before I start the squeezing process I put a cup of Baking Soda into the sink drain and pour the Vinegar/Water mix down the drain. The reaction is that the sink bubbles up. I wait for the bubbles to quiet down and then put the water from the faucet on as hot as I can get it and wait until the water runs clear, then... away goes everything, down the drain.
Until we meet again... Francesca27
Pickled Yellow Squash Recipe (No Cooking)
Cook Time (No Cooking)
- 8 to 10 medium size Fresh Yellow Squash, Cut into French Fry or Ribbon pieces
- 1 Quart Distilled White Vinegar
- 1 Quart Water
- 1/4 cup Kosher, Pickling or Sea Salt
- 2 cups Olive or Vegetable Oil
- 2 bulbs Garlic, Sliced
- Cut the Squash into French Fry or Ribbon slices. Put the cut squash in the bottom of a Turkey Roaster or Extra Large non-reactive bowl. Mix the water and vinegar in a pitcher. Add the salt. Pour over the squash, mix well. Place the top of the Turkey Roaster pan upside down over the Squash mixture. Weigh the top down with Bricks or heavy dishes. (Be sure the squash is covered with the water/vinegar/salt mixture.) If not just mix equal parts of water/vinegar until it slightly covers the squash.) Wait 24 Hours.
- Drain the Squash. Place some squash in a linen or cotton kitchen towel, (be sure there is no nap on the towel) Squeeze out as much water/vinegar as you can. Place squeezed squash into a clean bowl. Add the garlic slices and just enough oil to cover and mix the squash and garlic.
- Pack any size washed and dried jar with the Squash/Garlic mixture. Pour Olive or Vegetable oil into the jars to fill up to 1/2 inch before the top of the jar. Seal with washed and dried lids and store up to one year in your kitchen cabinet. No need to refrigerate or freeze.
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