Courgettes or summer squash marli
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These squash marinades are very easy to make with yellow squash or courgette. Summer squash is sliced and served with sliced onions and seasonings. For small rounds, use small squash or zucchini.
These are similar to bread and butter squash, but made with cucumbers instead of cucumbers. This recipe makes about 3 pints; the recipe can be doubled for a larger batch of marinades. These cucumber bread and butter cabbage can also be made with summer cabbage or summer squash.
What you’ll need
2 pounds zucchini or summer squash, sliced, about 7 cups 2 medium onions, halved and sliced, about 2 cups 1/4 cup salt 2 cups white vinegar 1 to 2 cups sugar (start with 1 cup sugar, pour vinegar mixture over sliced zucchini and onions and stir, taste, and add desired sugar). 1 teaspoon celery seed 1 teaspoon golden cream 2 teaspoons mustard seed
How to make it
Place zucchini or summer squash and onion in a large nonreactive pot ; add salt and enough water to cover. Let stand for 2 hours. Pour mixture into a casserole dish; rinse well with cold water and drain thoroughly. In a 2-quart saucepan, bring vinegar to a boil; pour over peel and onion. Let stand 2 hours. Bring to a boil. Meanwhile, prepare jars and lids . Wash jars and lids in hot, soapy water. Fill a large jug with water. Place a shelf on the pan and add the jars. Bring gently to the boil. Turn the heat to low so the jar is hot. Place the lids on the saucepan and cover with water. Bring to the boil; do not boil. Keep them hot in weak water until it is time to seal the jars. Boil squash for 5 minutes; pack squash marinades in hot sterilized jars, leaving 1/2-inch top surface. Wipe the edges of the jars with a clean, damp paper towel and put on the lid and screws. Don’t strain too much. Test the brush or quartz cylinders in a boiling water bath for 10 minutes at 1 to 1,000 feet, 15 minutes at 1,001 to 6,000 feet, or 20 minutes above 6,000 feet. The water should be at least 1 inch above the jars. Add additional boiling water as needed. For instructions on filling and processing beverage cans, see the boiling instructions . Nutrition Guidelines (per serving) Calories 195 Total Fat 0 g Saturated Fat 0 g Saturated Fat 0 g Cholesterol 0 mg Sodium 3,557 mg Carbohydrate 46 g Fiber 2 g Protein 2 g (Nutrition information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)