Pickled Summer Squash and Zucchini
The other day we canned a few quarts of squash but that didn’t put a dent in the pile of squash we picked that day. We decided to make a few jars of pickled squash and zucchini. Pickling is a little quicker since we were able to cold pack the jars and we used a water bath instead of pressure cooking.
Before making the brine wash and cut your ingredients, measure out your spices, fill your pressure cooker with water and turn on low heat and sanitize your jars and lids. Once you have your pots and ingredients prepped you can start your brine. This recipe will make 7 quart sized jars.
To fill the jars I used several of our larger zucchinis and squash and cut them into spears. We added a few banana peppers and garlic cloves to each jar.
To make the brine we combined 8 1/2 cups of water with 2 1/2 cups of white distilled vinegar and 1/2 cup of pickling salt. For the spices we added 2 Tbs THRIVE Red & Green Bell Peppers, 2 TBS THRIVE Freeze Dried Onions, 1 jar of pickling spice. Combine ingredients in a large pot and heat to a boil, remove from heat and fill cold packed jars.
After each jar is filled, wipe the rims with a clean damp cloth and hand tighten the lids. Fill your pot with hot water just to the necks of the cans. Bring the water to a just below a boil for 15 minutes. Remove the jars and set on a dish towel and allow to cool to room temperature.
Shared @ Sixsistersstuff.com
Categories: Appetizers
Tags: Chopped Onions Mixed Bell Peppers Yellow Squash Zucchini
Those look so good! I am new to canning. Is the reason you don't have to use the pressure canner is because by pickling them you've brought the acid level up enough to kill any bacteria? Thanks, Terrie
Yes, when pickling you add extra acid so you can use a water bath. Without the added acid you would need to use a pressure canner to bring the temperature high enough to kill any bacteria. Good luck on your future canning!
Don't you want the water to boil?