Judy’s Pickled Squash

Name: Judy’s Pickled Squash
Yield: makes about 4 pints
Ingredients: 2 pounds small yellow or other summer squash, sliced into 1/4-inch rounds; 1 onion, thinly sliced; 2 red or green bell peppers, cored, seeded and chopped; 2 tablespoons kosher salt; 3 cups sugar; 2 1/2 cups apple cider vinegar; 2 teaspoons mustard seeds; 2 teaspoons celery seeds

December 14, 2011

Once you start making them, you begin to see pickle potential in just about everything. That—and an overabundance of fast-growing yellow squash—is what inspired my sister, Judy, to make these unusually gratifying sweet squash pickles. I call for yellow squash here, but you can use any kind of summer squash, from Sundrops and pattypans to zucchini.

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