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.
Its that time of year....for those gardeners out there, when you're picking more than you can eat. It's a great feeling, having an abundance of fresh vegetables. Friends and family get to benefit from our gardens generosity as well, as we hand out our 'spoils' by the bagful. Pickling is a very easy and great way to preserve your summer garden for later. These are very tart and delicious and surprisingly easy to make.