The Mountain Laurel
The Journal of Mountain Life

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Squash Pickles

By Susan M. Thigpen © 1999

Online: January, 1999

This pickle recipe tastes just like Bread and Butter cucumber pickles and they are usually crisper than cucumber pickles. If you prefer, you can chop all ingredients and make Squash Relish by using the same recipe.

For those of you who have not tried this delicacy before, the squash are sliced like cucumbers for pickling and they taste like bread-and-butter pickles. They are great with a big pot of pinto beans and cornbread. You can make squash pickles from almost any recipe calling for cucumbers.

Slice about a dozen young, yellow crookneck squash. (The younger the better - they won't have loose seeds and will remain firm.) Chop one medium size onion and one medium green pepper. (The green pepper is optional.) Mix with squash. Add 1/4 cup salt and cover with cold water and let stand one hour, use ice to keep cool. Keeping them cool is VERY important.

12 yellow crookneck squash (Any size will do, but smaller squash have less seeds.)
2 medium onions
2 medium sweet peppers (optional)

Combine:
2 1/4 cups sugar
2 1/4 cups vinegar
2 teaspoons celery seeds
2 teaspoons mustard seeds
1 teaspoon turmeric

Do not peel squash. Slice squash, onions, and green pepper in thin slices. Add 1/4 cup salt, cover with cold water. Let stand for one hour, use ice to keep cool or refrigerate.

Combine sugar, vinegar, celery seed, mustard seeds and turmeric. Boil ingredients for three minutes, stirring occasionally, then add drained squash mixture. Simmer for three more minutes. Bring to a boil. Pack in hot canning jars and fill to 1/2 inch of top of jar with juice. Makes about 4 or 5 pints, double if you want more.