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| Also first try at dill squash. I did make the sweet kind last year. |
Follow-Up Postings:
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- Posted by psittacinejungle z 5 (My Page) on Sat, Jun 15, 13 at 0:23
| Hi Tracik3... I've never seen a pickle made from yellow squash. Are they pretty crunchy? Where did you get the recipe? |
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| This was my first time making the dill ones. I have made sweet ones last year. They aren't crunchy. But, really good. I found this recipe on line somewhere so I'm not sure if its "approved" or not. But, there are several dill recipes at the National center for home food preservation. If you would like the recipe that I have I would be glad to share. |
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- Posted by psittacinejungle z 5 (My Page) on Sat, Jun 15, 13 at 17:51
| I would appreciate your recipe for the dill squash. I'm thinking I will try NCHFP's Pickled Bread and Butter Zucchini this year, is that the type of sweet pickle you made? I've made relish using zucchini and think it is much better than any store bought relish. I just took stock of my supplies and discovered that I over-stocked a bit on some things last year so I will have time to try new things. Crystal |
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| Ok, here is the recipe. I got it off line, don't know where so I can't give credit, and also I don't know ifs its approved. I am just learning about approved recipes. This was my first time making so not sure if they are good. Dill Pickled Squash 2 1/2 pounds summer squash wash and slice squash, pack garlic, dill seed and squash into hot jars. leaving 1/2" head space. Bring vinegar water and salt to a boil let simmer 5 minutes. Fill jars 1/2" from top w/boiling liquid. Wipe jar lids clean place hot lids on jars. Process in a bwb for 15 minutes. |
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| On the sweet squash recipe I had, I got from my mom. So, I'm not sure about it being approved either. It was squash, onion and red bell pepper. Really good, but I prefer dill not sweet. I believe there is a recipe in the ball book that is very similar. If I make them again I will use that recipe since I know its approved. |
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