Bread and Butter Squash Pickles
Transform your summer squash surplus into a tangy, sweet delight with this recipe for Bread and Butter Squash Pickles. Featuring thinly sliced yellow squash and onions, these homemade pickles boast a vibrant flavor profile, thanks to a spiced brine infused with white vinegar, mustard seeds, ground turmeric, and a hint of ground cloves. The key to their irresistible crunch lies in salting the vegetables and letting them sit with ice before pickling. Quick to prepare and perfect for beginners, these pickles are an ideal pairing for burgers, sandwiches, or charcuterie boards. Store them in the fridge and enjoy their addictive sweet-and-sour tang for up to a month. Whether you’re a pickling pro or a first-timer, this recipe is a simple yet rewarding way to preserve the flavors of summer!
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Recipe Information
Ingredients
- 6 cups (sliced) Yellow squash
- 2 cups (sliced) Onion
- 2 tablespoons Kosher salt
- 4 cups (approx.) Ice cubes
- 2 cups White vinegar
- 1.5 cups Granulated sugar
- 0.25 cups Brown sugar
- 1 tablespoon Mustard seeds
- 1 teaspoon Celery seeds
- 1 teaspoon Ground turmeric
- 0.25 teaspoon Ground cloves
Instructions
Wash the yellow squash thoroughly and slice it into thin, even rounds. Do the same with the onions.
In a large bowl, combine the squash and onion slices. Sprinkle the kosher salt evenly over the top and mix well to coat.
Add the ice cubes to the salted squash and onion mixture. Let it sit for 2 hours to draw out excess liquid, which will help the pickles maintain their crispness.
After 2 hours, drain the mixture thoroughly and discard the ice. Rinse the squash and onion slices under cold water to remove excess salt, then drain again and set aside.
In a medium-sized saucepan, combine white vinegar, granulated sugar, brown sugar, mustard seeds, celery seeds, ground turmeric, and ground cloves.
Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugars.
Once boiling, carefully add the drained squash and onion slices to the saucepan. Stir gently to coat all the slices in the pickling liquid.
Reduce the heat to low and simmer for 5 minutes, ensuring the vegetables are heated through but not overcooked.
Remove the saucepan from heat and let the mixture cool slightly, about 10 minutes.
Transfer the pickles and brine into sterilized glass jars, leaving about 1/2 inch of headspace at the top. Seal with lids and let cool completely at room temperature.
Refrigerate the jars for at least 24 hours before serving to allow the flavors to fully develop. These pickles will keep in the refrigerator for up to 1 month.
Nutrition Facts
Calories |
1747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.6 g | 8% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 69 mg | 3% | |
| Total Carbohydrate | 411.6 g | 150% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 375.8 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 382 mg | 29% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2813 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
