Makes 4 cups. Lunch at Daddy Bob’s and Nanny Ida’s farm usually consisted of sandwiches on homemade bread, vegetable soup, and delicious homemade pickles and relishes. My Nanny Ida taught me how to make her simple and delicious squash pickles. I’ve given them my own touch with the addition of zucchini and made them easy refrigerator pickles. Make any meal special with the addition of these homemade pickles, and be sure to share a jar with your family and friends.
2 medium zucchini, cut into ⅛-inch rounds
2 medium yellow squash, cut into ⅛-inch rounds
1 red onion, halved and cut into ⅛-inch-thick slices
3 tablespoons fine sea salt
1 cup apple cider vinegar
1 cup rice vinegar
1 ½ cups pure cane sugar
½ teaspoon ground mustard
2 teaspoons celery seed
2 teaspoons mustard seed
Layer the zucchini, squash, and onion slices evenly on 2 baking sheets. Sprinkle the salt over the vegetables and let stand for 1 hour. Transfer the vegetables to a colander, rinse, and drain. Place the vegetables on a baking sheet and pat dry with paper towels. Transfer to a wide-mouth 1-quart jar or two 1-pint jars.
Pour the cider and rice vinegars into a medium saucepan and place over medium heat. Add the sugar and stir until dissolved. Stir in the ground mustard, celery seed, and mustard seed. Increase the heat to medium-high and bring the mixture to a boil. As soon as it comes to a boil, remove the pan from the heat and pour the vinegar mixture over the vegetables. Let cool at room temperature for 1 hour.
Place lids on the jars and store in the refrigerator for at least 4 days before serving. Pickles may be stored in the refrigerator for up to 2 months.
Makes 4 cups.