Many people, myself included fell in love with the yellow squash mustard pickles from last weekend’s Flying J dinner. Zach and Mary Briggs are Slow Food Columbus members who lovingly made and generously donated the pickles for the event even though they weren’t able to attend the dinner themselves.
They gave me permission to share the recipe on Hungrywoolf, so for those of you who want to make some of your own to hoard for the winter or for anyone who has more squash than they can eat, here it is.
The recipe was adapted from allrecipes.com
1/4 c salt
2 1/2 lb young squash cut (they say rounds)
2 small onions sliced thin
2 1/4 c white sugar
2 c white vinegar
2 t mustard seed
1 t ground turmeric
1 t celery seed
In a large pan (one you will cook in), combine squash, onions, and salt. Mix well and let stand for 2 hours to release liquids.
When time is almost up, combine sugar, vinegar, mustard seed, turmeric, and celery salt in a saucepan over medium/high heat. Bring to a boil.
Drain the salty liquid from the squash and onion mixture. Pour the spice brine over the vegetables, and let stand for 2 more hours.
Bring to a boil once again. Ladle into 1 pint sterile jars, filling with the liquid to within 1/4 inch of the top. Make sure rim is clean. Seal with lids and rings. Process for 10 minutes in a simmering water bath to seal completely.