Pickles

Loosely lid the jars except place the special lid with thermometer (see thermometer section of the introdution) on the center jar. Carefully lower into the boiling water, ensuring the water level does not come higher than the fill line (see water bathing section of the introduction). When boiling begins again, lower heat so water remains just below boiling.

When thermometer records 190 degrees F, wait 2 minutes, remove, replace lid on thermometer jar, tighten all lids, and invert for 2 minutes minimum.

Serving Suggestions

I like to cross-slice one, some, or sometimes all of the various pickled vegetables to add to a salad. The flavors make for a unique addition, plus much color is added.

In days gone by, families would have a bowl of these bright pickles on the table to pass around along with other condiments. This still works today. The acids in achar aid digestion while leaving behind an alkaline ash from the cider vinegar, offsetting many of the acid-ash portions of a meal that hinder good health. A body with a natural pH of 7.0 or above might remain healthier. Lower than this is an engraved invitation to many diseases. When we dig deep using the shovel of modern science, we often uncover intelligent reason, although unexplainable at the time, for the whys of how people once ate. It is not hard to believe that 50,000 generations passing down experience got it right.

*4-inch trimmings are recommended so that long vegetables can stand in a pint jar. If canning quarts, longer pieces can be used.

Summer Squash Pickle

There are numerous recipes for preserving the delicate flavors of summer. There is not a farmers market goes by when someone doesn’t ask for a pickle of this description. It is understandable. These are so tasty that one would think them common, and yet they are difficult to find in local markets and impossible to find on supermarket shelves. The reason? The squash have a narrow summer window, and they are—what do we say—common, plain vanilla, no pizzazz! Often in my writing, I refer to simple as sometimes being the best, including living. This pickle is no exception.

Canning Notes

This is an acidified water-bath recipe.
At time of the water bath, process pH of liquids must be below 4.3.
This recipe makes 7 pint jars; pints are best suited.
This recipe can be halved, doubled, or multiplied.

Vegetables

7 cups cubed yellow summer squash (1-inch pieces)

3 cups crosscut zucchini (sections no more than 1 inch thick)

1-1/2 cups medium-diced red onion

2-1/2 cups medium-diced red bell pepper

2 carrots, crosscut into 1-inch pieces, then halved or quartered

7 cloves garlic (1 for each jar)

Saltwater Solution

1 quart water mixed with 3/4 cup salt

Pickling Solution

2-1/2 cups cider vinegar

2 cups sugar

2 teaspoons whole celery seed

1 teaspoon dry mustard

Directions

In a pot, glass baking dish, or other large-surfaced container, spread out the squash and onion; sprinkle salt on top and leave for 2 hours minimum.

When ready to proceed, add saltwater solution, stir the vegetables once, and drain well but do not rinse. Mix all the vegetables together except the garlic. Put 1 garlic clove in each sterile jar and then fill with the remaining vegetables.

Prepare the pickling solution by mixing all ingredients together in a nonreactive pot, place over heat, and bring to a boil.

Place the jars in the canning rack, fill with the solution, center jar first (cold jar), and check the pH of the liquid. Place the thermometer in the center jar with the special lid, loosely lid the other jars and lower into the boiling bath, ensuring the water level does not come higher than the fill line (see water bathing section of the introduction) on the jars. As the water begins to return to a boil, lower heat slightly to prevent further boiling.

When canning temperature of 200 degrees F is reached, wait 2 minutes before removing jars. Tighten lids, replace center lid, and invert all jars for 2 minutes minimum.