Monday, June 9, 2014

Hot Pickled Summer Squash- Debbie- this one's for you!

This is Debbie's most favourite pickle.  She's addicted!  The summer that I grew zucchini, yellow and pattypan squashes, was the boon year for this pickle.  Who could resist all three of these squashes in one glorious pickle!  When you make your batch, please send pictures for me to post.

This recipe is based on the one found in Liana Krissoff's Canning for a New Generation.

This recipe will make approximately seven 500 ml jars.

4 lbs     mixed zucchini, yellow and pattypan squashes (or use just one type of squash)
1 med.  onion
1/4 cup, plus 1 tbsp kosher salt
2 tbsp    cumin seed
1 tbsp    yellow mustard seed
1 tbsp     chili flakes
1 tsp       ground cumin
6 cups    cider vinegar
2 tbsp     mild honey
2 cloves  garlic
7 small    fresh serrano chiles (optional)

Scrub the squash and cut into chunks (or 1/4 inch rounds).  Thinly slice the onion in half rounds.  Put the squash and onion in a large bowl and sprinkle with the 1/4 cup of kosher salt, tossing to combine.  Cover with a layer of ice cubes and refrigerate for eight hours or overnight.  Drain and rinse under cold running water.  Toss with cumin seeds, mustard seeds, chili flakes and ground cumin and set aside.

Prepare for water bath canning.  Was the jars and keep them hot in the canning pot and put the flat lids in a heatproof bowl.  Prepare the vinegar (below) then add boiling water to the lids.

In a non reactive pot, combine the vinegar, 1 1/2 cups of water, honey and remaining one tablespoon salt. Bring to a boil.

Remove the hot jars from the canning pot and place them upright on a folded towel.  Drain the water from the jar lids.

Working quickly, pack the squash, onion, garlic and chiles into the jars.  Ladle the hot vinegar mixture into the jars, leaving 1/2 inch headspace at the top.  Use a chopstick to remove air bubbles around the inside of each jar.  Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so that it's finger tight.  Return the jars to the water in the canning pot, making sure they are covered by at least one inch of water.  Bring to a boil and boil for 15 minutes to process.  Remove the jars to a folded towel and leave undisturbed for 12 hours.  Check the seal on the lids after one hour.  If you can push the center down, the jar has not sealed.  Keep this jar int he refrigerator.  Label the sealed jars and store in a cool, dark place.


  1. Awesome, now I just have to wait for the pattypan squashes to show up in the stores! Can’t wait to make my first attempt at pickling and I’ll definitely send photos. The very thought of them makes my mouth water… Thanks again for sharing the recipe, Joanne. I don't know how long seven 500 ml jars will last me so will likely have to double the recipe… ;D

  2. Hi Debbie- you don't have to wait... just make a batch without the pattypans! Don't forget pictures please. Jo

  3. Finally found pattypan squash and yellow zucchinis at a local community farmer’s market. Don't know why these yummy summer squash were hard to find and major produce chains didn’t even have them. Persistence paid off, tho, and I made the pickles following your recipe to the letter. I’ve never done pickling before in my life and if it weren’t for you sharing the recipe (and moving to Ont. forcing me to try), I’d have gone into withdrawal for sure! The kitchen smelled wonderful with this aromatic spice combination. These pickles were easy-peasy to make and very little clean-up afterwards. Got exactly seven 500 ml. jars and I think my late Mom would be proud of me - if I can make them, anybody can! All of the jar lids “popped” and sealed properly. Should I wait a month before trying them – is that long enough? I hope they taste as good as the ones you make, Joanne!


  4. Well, they've aged one month so I opened a jar last night. Mmmm!!!!

  5. Wonderful! Congratulations on a very successful first batch of pickles. What will you try next year?