Pickled Squash Recipe Pioneer Woman

Listing Results Pickled Squash Recipe Pioneer Woman

Directions Combine vinegar, water, and salt in a saucepan, and bring to a boil over high heat. Cook for a few minutes, just enough to dissolve …

Servings: 4Estimated Reading Time: 4 minsCategory: Main Dish, Side Dish, SnackTotal Time: 10 mins1. Combine vinegar, water, and salt in a saucepan, and bring to a boil over high heat.
2. Cook for a few minutes, just enough to dissolve the salt.In the meantime, place cucumbers, garlic, and chives in a clean glass jar or container.When the brine is ready, pour it over the vegetables, making sure to completely cover the ingredients.
3. Seal with a lid, let the jar cool to room temperature, then place in the refrigerator for at least one day before enjoying.The fridge pickles will keep for at least one month.
4. Note: I recommend white or red wine vinegar, apple cider vinegar, or rice vinegar.

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hands-on: 30 mins total: 30 mins Yield: Makes 4 (1-pt.) jars Ingredients 2 pounds squash, cut into 1/4-inch-thick rounds 2 medium-size red bell peppers, chopped 1 onion, …

Rating: 5/5(4)
Servings: 4Total Time: 30 mins1. Place squash, bell peppers, and onion in a colander. Sprinkle with kosher salt; cover and let stand at room temperature 1 hour. (Do not rinse.) Tightly pack squash mixture in 4 (1-pt.) hot sterilized jars, filling to 1/2 inch from top. Bring sugar, vinegar, mustard seeds, and celery seeds to a boil in a Dutch oven over high heat; boil, stirring constantly, 1 minute or until sugar dissolves. Pour hot liquid over squash mixture in jars, filling to 1/2 inch from top. Remove air bubbles by gently stirring with a long wooden skewer. Seal and process as directed (see below), increasing boiling time in Step 3 of canning instructions to 15 minutes.
2. A Three-Step Guide to Puttin' Up
3. Yes, it really is that easy. To get started, you'll need a basic canner, a jar lifter, and a canning rack. Look for a 9- or 12-piece canning kit, which will include all of these pieces and more.
4. Step 1: Sterilize.

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First up in the test kitchen is some flavorsome and fantastic Grilled Pork Tenderloin with Baby Bok Choy, then a whole new take on pizza with Cauliflower Crust and incredible Spicy Pizza Sauce.

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In a large non-aluminum pot, combine the squash, bell pepper, and onions. Cover with salt, and let stand for 2 hours to release the liquids. Stir occasionally. Just before the 2 hours are up, combine the sugar, vinegar, …

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In a large pot or bowl, layer sliced squash and onions, and sprinkle eash layer generously with kosher salt. Let sit 1 hour. Drain. In large pot combine vinegar, sugar, pickling spice, and …

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Add everything to the pan (not the veggies tho) and wait for it to boil. 3.) In the meantime take the veggies and put them into a clean dry jar ( I recycle old jars and now have a million mason jars). 4.) When the liquid boils, …

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RECIPE Ingredients 10 small firm yellow squash, sliced 1/4-inch thick (about 7-8 cups) 3 zucchini, sliced 1/4-inch thick (about 2-3 cups) 1 small onion, sliced thin 1/2 cup canning salt 3 …

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Cut and discard ends. Slice the cucumbers, squash, or zucchini into slices about 1/8" think. Peel and slice onions to 1/2" thickness. Peel and slice garlic cloves (optional). Mix …

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Let stand for 1 hour. Pour off the water that accumulated. Combine vinegar, sugar, celery seed and mustard seed; just bring to a boil. Add squash and onions. Bring to a boil again and cook …

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