These pickled squash are just AMAZING! You can add fresh Jalapeno rings to make them a Hot Pickles and just awesome as well! I serve them with most everything I make as a side and are also a perfect snack! Sammy's and Burgers are kicked up when these babies are added to them! They are the best with brown beans and cornbread! They have a salty sweet brine that gives them more of a bread and butter pickle taste and the peppers and onions in the jar are just a wonderful bonus!!! They DO NOT have to be canned they will hold in fridge for 4 weeks! People who don't like squash love these pickles!
1Clean and slice both squash into 1/4 inch thick slices
2Slice onion into 1/4 rings
3Clean and seed peppers and chop into 1x1 chunks or 1 inch wide long strips
4IF MAKING HOT PICKLES: Clean Jalapenos and remove seeds according to how hot you want your pickles. Less Hot? Take out more seeds. More Hot? Leave in more seeds. Want just a Mild Jalapeno tasting pickle? Take out all seeds and veins.
5In a very large strainer layer half the squash, onions, peppers and Jalapenos if using them and sprinkle with 3 tbs of the Kosher salt.
6Repeat this again and sprinkle with remaining Kosher Salt.
7Let the salted vegetables set for at least 2 hours. This is to remove water from them so when Brine is poured over them they can soak it up. This step is a MUST :)
8After vegetables have set mix your Brine
9Add all ingredients to a large non-reactive pot. (Any pot that is NOT Aluminum)
10Stir Brine until all the sugar is melted and it starts to boil.
11Once it starts to boil reduce heat to simmer.
12Place an equal mix of squash, onions and peppers IF using pickle crisp sprinkle pickle crisp over mix in mason jar or in a safe container (my best friend makes this recipe and she uses a large left over plastic Coffee Mate Creamer can) Well I think she uses 3 of them and stores them in her fridge) So for storage and not canning use anything you like just make sure it will not melt when Brine is poured over the pickles.
13IF CANNING: Process jars according to manufactures directions.
Heat Hot Water Bath Pot (Canning Pot) to Boil and then reduce heat to Medium High. (When you process you want your water right at boiling but not boiling)
**Quick Tip: Run jars through dish washer on Pot Scrub or Long Cycle and on Heated Dry. Use whlie they are in the drying phase
Fill jars with equal amounts of squash mix and press down firmly leaving 1 inch head space.
I use Ball 1 1/2 Pint Wide Mouth. Any pint size and up will work BUT as with any large slice the Wide Mouths are going to give you the best results because they are so much easier to pack.
Wash seals to jars and rinse very well in hot water.
Heat seals by placing in a bowl of hot water from your canner water.
14Ladle Brine over squash mix in jars or your choice or storage container. Making sure you get your seeds and spices roughly equal between your jars or containers.
15IF NOT CANNING: let set until room temperature and then place in fridge for up to 4 weeks.
16CANNING: Wipe rims of jars and add seals and rings and place in hot water bath for 10 minutes. Remove to a towel and let cool without touching or bumping the seal will "pop" and that is when you know you have a good seal. this will take from 5 mins to 5 hours lol not sure why. I leave mine until they are completely cool.
17And Lunch Is Served! After I wrote this I had to have a ham sammy stuffed with my pickles LOL YUMMMMMM