Summer Squash Pickles

With all the good squash starting to "come in," I thought I'd share one of my summer favorite dishes. As usual, it is accompanied by a story about food. I first tasted these crisp pickles many years ago when I was about eight years old. Our neighbors back then were a military family, and they were originally from Montgomery, AL. One summer, as was the custom then and is now, the neighbors were kind enough to share produce from each others' gardens. This is when I was first introduced to squash pickles. One of my favorite things about summer is when the time of the season comes when tomatoes, squash, and cucumbers are shared among friends. Back then our family had a garden, and some of my fondest memories of my Dad in those early years are of "helping" him in the garden in our back yard. I am so glad that this custom has begun to return as folks are eating healthy again right out of their own yards or local farmers' markets. One of my favorite summer vegetables is squash. Here is a twist on how to use this summer delight and enjoy it year round. One of the nice things about this pickle recipe is that it doesn't have to be canned. One reason is they don't last very long once folks taste them, and because of the vinegar, they "keep" for a long time in the fridge as a condiment. They stand alone just fine by themselves for a refreshing summer snack as well.

Squash Pickles

8-9 cups of yellow summer squash, sliced thinly
3 Vidalia Onions, chopped
1 green pepper
1 red pepper
1/3 cup salt
2 1/2 cups vinegar
2 1/2 cups sugar
1 tablespoon each mustard seeds and turmeric
1 teaspoon celery seed

In a large bowl, combine squash, onions, and peppers. Add the salt to enough water to cover the squash. Cover and set aside for 2-3 hours. Then drain all the liquid from the squash mixture.

Combine remaining ingredients in a large pot, and bring the mixture to a boil. Add the squash and boil it for 3 minutes.

These can be packed and canned in sterilized jars, following the manufacturers instructions for your canning equipment. However, I have never sealed these pickles in this way. I simply pack them into any old jars I have ranging from plastic mayo jars to glass jars of any type. Then I chill them thoroughly. Particularly if you don't can them, you will want to be sure to keep them in the refrigerator. Either way, you will want to serve these cold.

You will be surprised at the look on the faces of your friends and acquaintances when they hear what you are bringing them. Then you will enjoy seeing how much they enjoy this pickle that most people have never heard of or even tried. I promise you they will not last long. The turmeric not only gives a wonderful flavor but colors the final product a gorgeous color of goldenrod.

These pickles make great gifts as well. I often make them at Christmas (with grocery store produce) because of the red and green pepper. This makes a unique gift by putting them in a special jar with a homemade label. I even have several friends who return the jars to me to be refilled the next time I make this favorite item.

I hope you enjoy these as much as my friends and I do. I have one friend who doesn't like onions at all. the first time I gave her a jar, she ate the whole jar in one day, and she hid the second jar I'd bought for her family, so no one else could find them. Now that is a testament to this delicious and different pickle recipe. Enjoy!