So, if you’ve already grilled squash outside for a cook-out, prepared stir-fry with squash, enjoyed a delicious squash casserole, and even fried squash blossoms, then you might be wondering what else you can do with the summer squash that’s still coming in. Preserve it!
One tasty option is to make Squash Pickles, following these recommendations from USDA/University of Georgia:
Recipe makes about 5 pint jars.
4 pounds summer squash (or zucchini)
½ cup canning salt
1 quart vinegar (5%)
1 cup water
Dill seed (1 teaspoon per pint)
Garlic (1 clove per pint, if desired)
Wash squash, remove ends and slice into rounds. Pack garlic, dill seed, and squash into jars, leaving ½-inch headspace. Bring vinegar, water, and salt to a boil; simmer for 5 minutes. Fill jars to ½ inch from top of jars with the boiling hot liquid. Remove air bubbles and check that headspace is still ½-inch. Wipe jars rims and apply lids as directed by manufacturer. Process 15 minutes in a boiling water bath (remember to make altitude adjustments as needed). For a crisper product, you may want to add an agent such as crisping products containing calcium chloride.
Generally you CANNOT safely make substitutions in tested recipes, but there are a few noted exceptions. USDA does support the substitution of summer squash for cucumbers in this recipe for Bread-and-Butter Pickles, which you might like if you prefer a sweeter flavored pickle. If you are not a fan of pickles, then you may prefer to include summer squash as a substitute for zucchini in the recipe for canning Mixed Vegetables .
Canning summer squash (without pickling) is not recommended, so if you prefer the flavor of plain squash, follow these directions for Freezing Summer Squash.
Recipe from So Easy To Preserve, edited by Elizabeth Andress and Judy Harrison, printed 2011.