Every summer gardener knows the yellow squash problem: plant a few hills in June, turn your back for a week, and suddenly the vines have taken over, and there's more squash on the counter than you know what to do with. The old answer to that problem, pickling, worked so well that it’s still the gardener’s solution today—some may even claim it’s the whole reason for growing yellow squash at all!
The Relish Barn applies the classic bread & butter treatment to fresh summer squash, pickling thin slices in pickling salt to draw out moisture and preserve that satisfying crunch, then packing the slices in a sweet vinegar brine with mustard seed, turmeric, and slivered onions. The squash takes to the brine beautifully. Its mild, garden-fresh flavor carries the sweet-tangy character cleanly. The onions soften into something worth eating on their own. Firm, crisp, and deeply flavored, it's as good alongside a burger or a pulled pork sandwich as it is straight from the jar. Once you've tried our pickled squash, you'll wonder why you ever let summer get away without it.
Size: 1 Pint — 16 oz
