Once I had canned the pizza sauce, I was ready for another challenge. Round two. Ding ding ding.
I have lots of zucchini and summer squash up in my biz lately. So, I decided to pickle it. Genius. Pickles. I love them, and the pickled garlic zucchini were actually not very difficult.
I used the recipe from So Easy to Preserve. Mostly, I just chose the one with ingredients I had on-hand. Very scientific.
Squash pickles II
(makes 5 pints)
via So Easy to Preserve
4 pounds summer squash
1/4 cup salt
1 quart vinegar (5%)
1 cup water
Dill seed (one teaspoon per pint)
Garlic (1 clove per pint)
Wash and slice squash. Pack garlic, dill seed and squash into jars, leaving 1/2-inch headspace. Bring vinegar, water and salt to a boil; simmer 5 minutes. Fill jars to 1/2 inch from top with boiling hot liquid. Remove air bubbles. Wipe jar rims. Adjust lids. Process 15 minutes in a boiling water bath.
Aren’t the jars so pretty? I used about 1/2 and 1/2 zucchini and summer squash.
As for taste, I think these are fabulous, but they are really really strong and vinegary. Ryan thought they were a little too strong. I find them to be a great snack.
Zucchini salsa (thanks to Amber Waves of Grain, this was added to my list)
Did you like this post?
We'd love to send you more inspiration and encouragement for your home. When you sign up below, we'll send you our free guide to save thousands on your next home project. Because your home shouldn't own you.