So after the last batch of squash pickles (Oct 2014), I decided I needed to work on the texture of them. Following the Man of the House declaring he liked the flavor, but not the texture. The texture was, how shall I put this, um, squeeky when you chewed them. So they weren’t really like a pickle at all which caused me to look at the method of making them.
First, considering the squash: using smaller, less ripe squash would help. Smaller would also lead to less interior seed space which gets softer faster. Removing the seeds entirely would help too, especially in larger squash.
Second, taking a lead from cucumber pickles, weigh the squash/onions down while salting/draining them. And consider chilling them with ice while doing this as well.
I went back to the original recipe and read it again. It appears I had been doing this wrong the whole time – for 10 years! I had always sliced the squash in rounds like, well, pickles. But the recipe is squash relish, not squash pickles, and if you read it, which I apparently didn’t, the squash and onions are chopped, not sliced. Duh.
So I actually did the recipe as it was supposed to – finally. I still think I want to come up with a way to deal w/the pickle idea. I was half way there without really trying.
10 cups squash, chopped
4 cups onions, chopped
5 Tbs salt
4 cups sugar
2 1/2 cup vinegar
1 tsp nutmeg
1 tsp dry mustard
1 tsp turmeric
1/2 tsp black pepper
Mix squash and onions with salt and let sit overnight
Drain, mix all ingredients together and boil for thirty minutes.
Put in jars and seal. Can be hot water canned or refrigerated.
- 5 June 2004. First adventure in canning
- 12 June 2004
- 4 September 2004 using turmeric is important, give pickles a honey color
- 22 June 2008 made w/squash from Patton/Jeanette. Vg crunchy sweet/spicy
This vinegar / spice blend is pretty amazing. I have done this recipe with all sorts of variations – but keep the ratio the same. Squash to onions to vinegar to sugar.