A delightful twist on traditional pickled vegetables, this recipe brings out the best in summer squash with a tangy and slightly sweet brine.
Slice the summer squash and onion into thin rounds.
Uniform slices ensure even pickling and a consistent texture.
Place the squash slices in a large pot and sprinkle generously with salt. Let sit for one hour.
Salting helps draw out excess moisture from the squash, enhancing its texture.
Rinse the squash under cold water and pat dry with paper towels.
Ensure the squash is thoroughly dried to prevent diluting the brine.
Combine vinegar, sugar, celery seed, mustard seeds, and diced red bell pepper in a large pot. Bring to a boil.
Stir the mixture until the sugar is fully dissolved for a balanced flavor.
Add the squash and onion slices to the boiling brine. Return to a boil.
Ensure the vegetables are fully submerged in the brine for even pickling.
Remove from heat and transfer the mixture into sterilized jars, leaving 1/2 inch headspace.
Use a funnel to make transferring the mixture into jars easier and cleaner.
Seal the jars and process in a boiling water bath for 10 minutes.
Adjust processing time based on your altitude for safe preservation.
Let the jars cool completely before storing in a cool, dark place.
Check the seals on the jars to ensure they are properly sealed before storing.
