SUMMER SQUASH PICKLES
Summer Squash Pickles
- 1 lb yellow squash, sliced into 1/4" rounds
- 1 lb zucchini, sliced into 1/4" rounds
- 4 garlic cloves, cut in half
- 2 tsp dill seeds
- 2 tsp cumin seeds
- 2 tsp celery seeds
- 2 tsp peppercorn
- 1/2 cup water
- 2 cups white vinegar
- 2 TB kosher salt
- 2 pint sized jars or 1 quart sized jar, with lids and bands (or more if you add a few things, like I did, such as onions or peppers)
Clean and sterilize your jars and lids. Using tongs, place them on a clean surface.
Divide your veggies (squash, zucchini and garlic) and pack them into your jars
Combine the seasonings and divide that also, amongst your jars.
In a saucepan, bring the vinegar, salt and water to a boil. Pour the boiling mixture into each jar, leaving a little head room. Cover with lids and fasten with bands. Set them off to the side to cool for about 4 hours.
At this time you can eat them or just place them in the fridge to pickle a bit more. They should be consumed within a month.
Website Credit: http://peacefulcooking.blogspot.com/2012/07/summer-squash-pickles.html