Yellow Squash

Name: Yellow Squash
Prep time: PT0D0H0M
Cook time: PT0D0H0M
Total time: PT0D0H0M
Yield: makes 1 Quart
Ingredients: 1 1 ⁄ 4 cup cider vinegar; 4-5 medium yellow squash, cut into 1/2'' rounds; 2 Tbsp. coarse kosher salt

Serves
makes 1 Quart

SAVEUR EDITORS

By SAVEUR Editors

Published on March 8, 2002

See Under Pressure and Canning Pickles with a Boiling Water Bath for sterilizing and other canning techniques required below.

Ingredients

1 ¹⁄₄ cup cider vinegar
4-5 medium yellow squash, cut into 1/2'' rounds
2 Tbsp. coarse kosher salt

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Instructions

Step 1

Bring vinegar and 1⁄2 cup water to a boil in a medium saucepan over medium-high heat. Reduce heat to low, cover and keep warm.

Step 2

Heat a nonstick skillet over medium-high heat. Working in batches, brown squash in the dry pan until golden, about 2 minutes per side. Transfer squash to a plate, cover, and keep hot.

Step 3

With a sterilized fork, layer a few pieces of squash in a hot, sterilized quart canning jar. Scatter some salt over pieces, and repeat layering to fill jar. Add hot vinegar-water to cover, leaving 1'' of headspace from top rim of jar. Place lid on jar and screw on band. Process for 40 minutes at 10 lbs. pressure in a pressure canner. Remove jars from pot and allow to cool, following manufacturer’s instructions. Store in a cool, dark place for at least 3 weeks and up to 1 year.

Bring vinegar and 1⁄2 cup water to a boil in a medium saucepan over medium-high heat. Reduce heat to low, cover and keep warm.
Heat a nonstick skillet over medium-high heat. Working in batches, brown squash in the dry pan until golden, about 2 minutes per side. Transfer squash to a plate, cover, and keep hot.
With a sterilized fork, layer a few pieces of squash in a hot, sterilized quart canning jar. Scatter some salt over pieces, and repeat layering to fill jar. Add hot vinegar-water to cover, leaving 1'' of headspace from top rim of jar. Place lid on jar and screw on band. Process for 40 minutes at 10 lbs. pressure in a pressure canner. Remove jars from pot and allow to cool, following manufacturer’s instructions. Store in a cool, dark place for at least 3 weeks and up to 1 year.