Pickled Summer Squash

Pickled Summer Squash
  1. 1361 g. summer squash (about 3 pounds) –sliced into thick pieces
  2. 28 g. salt
  3. 567 g. white wine vinegar
  4. 283 g. water
  5. 113 g. white wine
  6. 57 g. sugar
  7. 1 T. curry powder
  8. 2 t. smoked hot paprika
  1. In a colander placed over a bowl, mix together the squash and the salt. Let stand 1 hour. Place the colander in the sink and rinse the squash slices. Drain.
  2. Bring vinegar, water, wine, sugar, and spices to a boil.
  3. Disburse squash among canning jars.
  4. Pour brine over squash (leaving head space of 1/2-inch)
  5. Cover and process if canning or cover and store in refrigerator if not (process for 10 minutes if canning)
  1. Yields 5 pints.
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