We opened the last jar this week. An experiment from last summer, squash pickles proved to be a family favorite and pantry shelf space is already dedicated to what, fingers crossed, will be another bumper crop. Crisper than cucumbers, these squash pickles are tart and addictive.
Include Fresh Herbs & Peppers in Squash Pickles
After tilling farm fields, squash seedlings emerged, thousands of them, and even though we thinned hundreds, with good growing weather, we will harvest more than we can possibly use. Since these "volunteers" chose their own spot, we added rich composted manure to surrounding soil to add nutrients.
|Early May, 2016, Squash Seedlings|
|A Few Specimens From 2015|
|Reseeding Heirloom Plants Made a Delicious Salad|
For the pickling solution, in a large pot, heat 2 cups white vinegar, 1 3/4 cups water and 4 tablespoons kosher salt. (For best results, do not use iodized.) Stir until salt dissolves and cool to room temperature before storing in the refrigerator. This is a great solution for any pickle and I make it by the gallon.
Remove ends and slice tender young squash lengthwise, into spear shapes. Pack tightly into pint or quart jars and add fresh herbs, a garlic clove and brightly colored peppers, sliced in half. For herbs, I add dill, oregano, thyme and basil. Jalapeno, Serrano or Fish peppers are good choices for heat, while Jimmy Nardello (in above photo) is an excellent sweet pepper.
Heat pickling solution to boiling and pour over packed squash, leaving 1/4 inch head space. Process 10 minutes in a boiling water bath.