I love pickled everything. I love the taste, of course. But I also love the fact that pickling expands shelf life of precious vegetables.
My pickling technique is something I learned from my Aunt. It's quick, easy and most importantly, YUMMY!
This yellow squash pickles can be stored in the fridge for up to 1-2 weeks. I honestly don't know because I usually finish eating them in 3 days. :) It goes very well with any meat dish!
6 yellow squash (last week's squash were very small, so if normal size, use 3-4)
2 small onions (I used last week's onions)
1.5 cups of white vinegar
3/4 cup of water
1/2 cup of sugar
2 Tbs kosher salt
1tsp mustard seeds
1tsp celery seeds
1-2 green chilli (Jalapeno), optional
1. Put vinegar, water, sugar, salt, mustard seeds and celery seeds in the pot.
2.Let it boil.
3.Wash yellow squash and onions.
4. Slice them. I sliced squash thinly so I can pack it in the jar.
5. If you are going to put chilli, I recommend taking all the seeds out. Chop 'em.
6. Pack it in the jar.
7. When liquid boils, turn off the heat, gently pour it into the jar.
8. Close the lid when it's still hot.
9. Let it cool, and store in the fridge.