Canning Squahs Pickles is relatively easy. All you need are jars, lids, rings, and a water bath canner as well as the ingredients for the recipe.
I adapted two recipes to make the one which I make each year. I also shred the squash which makes it more like relish than pickles. Shredding everything was much easier than taking time to thinly slice the squash. It also makes it easier to pack the jars! Squash pickles taste similar to bread and butter pickles and are a sweet pickle. I also reduced the amount of sugar because the original amount was just too sweet. My version of squash pickles is below! I should also add that everything but the seasonings does come from our garden!
Squash Pickle Recipe
8 cups shredded yellow squash
2 cups sweet green peppers, diced or shredded
2 cups sweet red peppers, diced or shredded
2 cups chopped onions
1 tbs. salt
2 cups vinegar
1 1/2 cups sugar
2 tsp. celery seed
2 tsp. white mustard seed
1 tsp. dry mustard
1/2 tsp turmeric
1/2 tsp. ginger
Combine the squash, peppers, and onions. Add one table spoon salt to the vegetables, mix well, and let stand one hour. Drain.
After draining, place squash mixture in large stock pot. Combine the remaining ingredients and pour over the squash mixture. Bring to a boil, and gently boil for 10 minutes.
Pack hot vegetables and liquid into hot jars leaving 1/4 inch head space. Remove air bubbles. Adjust two piece caps. Process 10 minutes in a boiling water canner to seal jars.
Allow canner to cool and remove jars. Place on kitchen towels to dry. Yields approximately 4 pints.
The picture above shows a double batch which yielded six pints and five half pints. The half pints make excellent gifts!