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Pickled Summer Squash
Ingredients
- 1361 g. summer squash (about 3 pounds) –sliced into thick pieces
- 28 g. salt
- 567 g. white wine vinegar
- 283 g. water
- 113 g. white wine
- 57 g. sugar
- 1 T. curry powder
- 2 t. smoked hot paprika
Instructions
- In a colander placed over a bowl, mix together the squash and the salt. Let stand 1 hour. Place the colander in the sink and rinse the squash slices. Drain.
- Bring vinegar, water, wine, sugar, and spices to a boil.
- Disburse squash among canning jars.
- Pour brine over squash (leaving head space of 1/2-inch)
- Cover and process if canning or cover and store in refrigerator if not (process for 10 minutes if canning)
Notes
- Yields 5 pints.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/