- 2–1/2 lbs squash (approx.)
- 1 med onion
- 4 c sugar
- 2 c vinegar
- 2 Tbsp non-iodized salt
Combine sugar, vinegar and salt in a saucepan; and heat over medium-high heat, stirring occasionally, until the sugar has dissolved, and you’re left with a clear brine. This should take about 10 minutes.
While you’re waiting on your brine, dice onion, and cut up summer squash. Remove both ends from the squash. Then, slice into spears or rounds.
Divide the onion between three quart jars. Then, pack jars with as much squash as you can get in there. The ingredient list calls for 2-1/2 lbs of squash, but if you still have space in your jars after you’ve used up all your squash, cut some more up.
Pour brine into the jars. Cover squash completely.
Screw on lids, and allow jars to cool. Then, move to the refrigerator. Pickles will be ready to eat in two days, but will taste even better, if you wait longer.
- This recipe calls for non-iodized salt because iodine tends to make pickle brine cloudy. You can use non-iodized table salt or canning/pickling salt – either will work. If all you have is iodized salt, don’t sweat it. It’s a visual thing, not a safety thing.
- Since these pickles are not canned, they need to be stored in the refrigerator. They are not shelf stable.