My mother was not the type to teach old farm house techniques. She is a genius chef but if you can not acquire it from a store or vendor than you did not need to worry about it.
After getting Married and being young, I had to learn how to budget, make food last and even to grow my own if needed. There have been times that my husband would shake his head at me. Squash and figuring out what to do with so much of it has him shake his head at me every year. I just do believe the stores charge too much for it during the summer and figure it is the one seed that pays for itself.
I love the wonderful summer squash but you can only eat so much before you start to believe that family members are avoiding meals just to not eat squash again.
Squash is a prolific plant. A row of 20 zucchini and a row of 20 crooked neck (yellow squash) can bring in a gallon or two of squash weekly. Now older I feel 3 or 4 of each is more than enough for a family of 4.
Squash pickles are good with hotdogs or just as a condiment. I enjoy them and love how they look in the jar. I guess the green, yellow and pink are very girly and seem to draw eyes and compliments at the contents in their jars.
- 2 pounds summer squash
- 1 large purple onion, sliced
- 2 cups water
- 1-1/4 sugar
- 1 cup apple cider vinegar
- ½ tsp turmeric
- ½ tsp ginger
- 1 tsp salt
- 1 tsp dry mustard
- Peel and cut squash into ¼-inch round slices. Cut onion into slices.
- Combine water, sugar, vinegar, turmeric, ginger, salt and dry mustard in a large sauce pot.
- Bring mixture to a boil.
- Add squash and onion; boil 10 minutes. Pack hot into hot jars, leaving ¼ inch heat space. Adjust caps.
- Process 10 minutes in boiling water bath.
- Yields: 2 pint jars