Summer Squash Bread And Butter Pickles Recipe - Cooking Index
Summer Squash Bread And Butter Pickles Recipe - Cooking Index
| 4 lbs | 1816g / 64oz | Small yellow squash and green zucchini - scrubbed, and |
| Cut into 1/4"-thk rounds - (12 cups) | ||
| 2 | Onions - cut crosswise (large) | |
| Into 1/4"-thk slices | ||
| 1/4 cup | 59ml | Canning salt - plus |
| 1 1/2 teaspoons | 7.5ml | Canning salt |
| 1 | Crushed ice | |
| 2 1/4 cups | 533ml | Cider vinegar |
| 1 cup | 328g / 11oz | Pure maple syrup (dark amber) |
| 3/4 cup | 177ml | Water |
| 1 tablespoon | 15ml | Mustard seeds |
| 1 teaspoon | 5ml | Whole allspice |
| 1/2 teaspoon | 2.5ml | Celery seeds |
| 6 | Fresh red chiles, 4" to 5" long - such as | |
| Holland red hot finger peppers |
Toss together yellow squash, zucchini, and onions with 1/4 cup canning salt and crushed ice in a large bowl. Press a plate directly onto vegetables and place a 5-pound weight on top (a bag of sugar in a sealed plastic bag works well). Let stand at room temperature 4 hours.
Sterilize jars and lids: Wash 6 (1 pint) jars, lids, and screw bands in hot soapy water, then rinse well. Dry screw bands. Put jars and lids on a rack in a boiling-water canner or an 8- to 10-quart deep pot and add enough water to cover by 2 inches. Heat water until an instant-read thermometer registers 180 degrees. Do not let boil. Keep jars submerged in hot water, covered, until ready to use.
Bring vinegar, syrup, water, mustard seeds, allspice, celery seeds, and remaining 1 1/2 teaspoons canning salt to a boil in a 3-quart saucepan, then simmer, uncovered, 10 minutes.
Cut a lengthwise slit in each chile (don't cut all the way through), then add chiles to pickling liquid and continue to simmer 1 minute.
Drain jars upside down on a clean kitchen towel 1 minute, then invert.
Drain vegetables in a colander set over a bowl to catch liquid, then pack into jars, tucking a chile pepper into side of each jar. Fill jars with pickling liquid, leaving 1/4-inch of space at top, then run a thin knife between vegetables and jar to eliminate air bubbles.
Seal, process, and store filled jars: Wipe off rims of filled jars with a clean, damp kitchen towel, then firmly screw on lids with screw bands. Put sealed jars on a rack in a boiling-water canner or an 8- to 10-quart deep pot and add enough water to cover by 2 inches. Bring to a boil, covered. Boil for 20 minutes (for 1/2-pint jars), then transfer with tongs to a towel-lined surface to cool.
Jars will seal (if you hear a ping, that signals that the vacuum formed at the top of the jar has made the lid concave) and preserves will thicken as they cool. After jars have cooled 12 to 24 hours, press center of each lid to check that it's concave, then remove screw band and try to lift off lid with your fingertips. If you can't, the lid has a good seal.
Let pickles stand in jars at least 1 week for flavors to develop.
This recipe yields 6 (1-pint) jars.
Source:
Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/
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