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Thread: ? crookneck squash relish

  1. #1
    zxcvbob Guest

    Default ? crookneck squash relish

    Who's got a good recipe? I have lots and lots of overripe yellow
    squash. I'm tempted to peel, grate, and salt it, and squeeze much of
    the moisture out. Then pack it in jars with a hot B&B pickle
    vinegar/sugar/spice mixture. I'm mostly afraid the color will be nasty,
    or that the squash will just get soft when I process it.

    Bob

  2. #2
    George Shirley Guest

    Default Re: ? crookneck squash relish

    On 8/31/2012 3:11 PM, zxcvbob wrote:
    > Who's got a good recipe? I have lots and lots of overripe yellow
    > squash. I'm tempted to peel, grate, and salt it, and squeeze much of
    > the moisture out. Then pack it in jars with a hot B&B pickle
    > vinegar/sugar/spice mixture. I'm mostly afraid the color will be nasty,
    > or that the squash will just get soft when I process it.
    >
    > Bob

    Wait a little longer and then build an extra room on your house with the
    squash. I have successfully made yellow squash B&B pickles two years in
    a row now. Recipe is from SETP and they are right tasty.

    If they are overripe you can scoop out the seeds and then make the
    pickles. I'm afraid that if you grate them they will turn to yellow mush
    when processed. I have never successfully frozen or dehydrated yellow
    squash but the pickles come out very nice. I do use Pickle Crisp in them
    and they do come out fairly crisp.

    Good luck.

    Note: First potential buyers will be looking at our house on Sunday,
    young couple with kids who like to garden.

  3. #3
    The Cook Guest

    Default Re: ? crookneck squash relish

    On Fri, 31 Aug 2012 15:11:19 -0500, zxcvbob <[email protected]>
    wrote:

    >Who's got a good recipe? I have lots and lots of overripe yellow
    >squash. I'm tempted to peel, grate, and salt it, and squeeze much of
    >the moisture out. Then pack it in jars with a hot B&B pickle
    >vinegar/sugar/spice mixture. I'm mostly afraid the color will be nasty,
    >or that the squash will just get soft when I process it.
    >
    >Bob



    Here is one that works well.


    * Exported from MasterCook *

    Squash Pickles

    Recipe By :
    Serving Size : 64 Preparation Time :0:00
    Categories : Canning, Preserves, Etc.

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    8 cups squash, summer -- sliced
    2 cups onions -- sliced
    1 tablespoon salt
    1 cup green pepper -- diced
    2 cups vinegar, cider
    3 1/2 cups sugar
    1 teaspoon celery seed
    1 teaspoon mustard seed

    Combine squash and onions. Sprinkle with salt. Let stand 1 hour.

    Combine peppers, vinegar, sugar and spices. Bring to a boil.

    Drain squash and onions, add to liquid. Boil for 1 minute

    Remove from heat and pack in jars.

    Process in a boiling water bath for 10 minutes for pint jars. Adjust
    for altitude.

    Yield:
    "4 pints"
    - - - - - - - - - - - - - - - - -
    - -

    Per Serving (excluding unknown items): 49 Calories; trace Fat (1.2%
    calories from fat); trace Protein; 13g Carbohydrate; trace Dietary
    Fiber; 0mg Cholesterol; 101mg Sodium. Exchanges: 0 Grain(Starch); 0
    Lean Meat; 0 Vegetable; 0 Fat; 1 Other Carbohydrates.


    Nutr. Assoc. : 0 0 0 0 0 0 0 0

    --
    Susan N.

    "Moral indignation is in most cases two percent moral,
    48 percent indignation, and 50 percent envy."
    Vittorio De Sica, Italian movie director (1901-1974)

  4. #4
    George Shirley Guest

    Default Re: ? crookneck squash relish

    On 8/31/2012 4:15 PM, The Cook wrote:
    > On Fri, 31 Aug 2012 15:11:19 -0500, zxcvbob <[email protected]>
    > wrote:
    >
    >> Who's got a good recipe? I have lots and lots of overripe yellow
    >> squash. I'm tempted to peel, grate, and salt it, and squeeze much of
    >> the moisture out. Then pack it in jars with a hot B&B pickle
    >> vinegar/sugar/spice mixture. I'm mostly afraid the color will be nasty,
    >> or that the squash will just get soft when I process it.
    >>
    >> Bob

    >
    >
    > Here is one that works well.
    >
    >
    > * Exported from MasterCook *
    >
    > Squash Pickles
    >
    > Recipe By :
    > Serving Size : 64 Preparation Time :0:00
    > Categories : Canning, Preserves, Etc.
    >
    > Amount Measure Ingredient -- Preparation Method
    > -------- ------------ --------------------------------
    > 8 cups squash, summer -- sliced
    > 2 cups onions -- sliced
    > 1 tablespoon salt
    > 1 cup green pepper -- diced
    > 2 cups vinegar, cider
    > 3 1/2 cups sugar
    > 1 teaspoon celery seed
    > 1 teaspoon mustard seed
    >
    > Combine squash and onions. Sprinkle with salt. Let stand 1 hour.
    >
    > Combine peppers, vinegar, sugar and spices. Bring to a boil.
    >
    > Drain squash and onions, add to liquid. Boil for 1 minute
    >
    > Remove from heat and pack in jars.
    >
    > Process in a boiling water bath for 10 minutes for pint jars. Adjust
    > for altitude.
    >
    > Yield:
    > "4 pints"
    > - - - - - - - - - - - - - - - - -
    > - -
    >
    > Per Serving (excluding unknown items): 49 Calories; trace Fat (1.2%
    > calories from fat); trace Protein; 13g Carbohydrate; trace Dietary
    > Fiber; 0mg Cholesterol; 101mg Sodium. Exchanges: 0 Grain(Starch); 0
    > Lean Meat; 0 Vegetable; 0 Fat; 1 Other Carbohydrates.
    >
    >
    > Nutr. Assoc. : 0 0 0 0 0 0 0 0
    >

    That's pretty much the one I use also. Makes good pickles.

  5. #5
    zxcvbob Guest

    Default Re: ? crookneck squash relish

    George Shirley wrote:
    > On 8/31/2012 4:15 PM, The Cook wrote:
    >> On Fri, 31 Aug 2012 15:11:19 -0500, zxcvbob <[email protected]>
    >> wrote:
    >>
    >>> Who's got a good recipe? I have lots and lots of overripe yellow
    >>> squash. I'm tempted to peel, grate, and salt it, and squeeze much of
    >>> the moisture out. Then pack it in jars with a hot B&B pickle
    >>> vinegar/sugar/spice mixture. I'm mostly afraid the color will be nasty,
    >>> or that the squash will just get soft when I process it.
    >>>
    >>> Bob

    >>
    >>
    >> Here is one that works well.
    >>
    >>
    >> * Exported from MasterCook *
    >>
    >> Squash Pickles
    >>
    >> Recipe By :
    >> Serving Size : 64 Preparation Time :0:00
    >> Categories : Canning, Preserves, Etc.
    >>
    >> Amount Measure Ingredient -- Preparation Method
    >> -------- ------------ --------------------------------
    >> 8 cups squash, summer -- sliced
    >> 2 cups onions -- sliced
    >> 1 tablespoon salt
    >> 1 cup green pepper -- diced
    >> 2 cups vinegar, cider
    >> 3 1/2 cups sugar
    >> 1 teaspoon celery seed
    >> 1 teaspoon mustard seed
    >>
    >> Combine squash and onions. Sprinkle with salt. Let stand 1 hour.
    >> Combine peppers, vinegar, sugar and spices. Bring to a boil.
    >> Drain squash and onions, add to liquid. Boil for 1 minute.
    >> Remove from heat and pack in jars.
    >>
    >> Process in a boiling water bath for 10 minutes for pint jars. Adjust
    >> for altitude.
    >>
    >> Yield:
    >> "4 pints"




    Looks good. I may use jalapeņos instead of bell peppers (cuz that's
    what I do), and add some turmeric. The jalapeņos are not very hot this
    year -- except every once in a while one will surprise ya.

    Bob

  6. #6
    George Shirley Guest

    Default Re: ? crookneck squash relish

    On 8/31/2012 4:34 PM, zxcvbob wrote:
    > George Shirley wrote:
    >> On 8/31/2012 4:15 PM, The Cook wrote:
    >>> On Fri, 31 Aug 2012 15:11:19 -0500, zxcvbob <[email protected]>
    >>> wrote:
    >>>
    >>>> Who's got a good recipe? I have lots and lots of overripe yellow
    >>>> squash. I'm tempted to peel, grate, and salt it, and squeeze much of
    >>>> the moisture out. Then pack it in jars with a hot B&B pickle
    >>>> vinegar/sugar/spice mixture. I'm mostly afraid the color will be
    >>>> nasty,
    >>>> or that the squash will just get soft when I process it.
    >>>>
    >>>> Bob
    >>>
    >>>
    >>> Here is one that works well.
    >>>
    >>>
    >>> * Exported from MasterCook *
    >>>
    >>> Squash Pickles
    >>>
    >>> Recipe By :
    >>> Serving Size : 64 Preparation Time :0:00
    >>> Categories : Canning, Preserves, Etc.
    >>>
    >>> Amount Measure Ingredient -- Preparation Method
    >>> -------- ------------ --------------------------------
    >>> 8 cups squash, summer -- sliced
    >>> 2 cups onions -- sliced
    >>> 1 tablespoon salt
    >>> 1 cup green pepper -- diced
    >>> 2 cups vinegar, cider
    >>> 3 1/2 cups sugar
    >>> 1 teaspoon celery seed
    >>> 1 teaspoon mustard seed
    >>>
    >>> Combine squash and onions. Sprinkle with salt. Let stand 1 hour.
    >>> Combine peppers, vinegar, sugar and spices. Bring to a boil.
    >>> Drain squash and onions, add to liquid. Boil for 1 minute.
    >>> Remove from heat and pack in jars.
    >>>
    >>> Process in a boiling water bath for 10 minutes for pint jars. Adjust
    >>> for altitude.
    >>>
    >>> Yield:
    >>> "4 pints"

    >
    >
    >
    > Looks good. I may use jalapeņos instead of bell peppers (cuz that's
    > what I do), and add some turmeric. The jalapeņos are not very hot this
    > year -- except every once in a while one will surprise ya.
    >
    > Bob

    I'm surprised you can even grow jalapenos up there in the frozen north.
    You turning into a Damned Yankee Bob, you need to get back to East Texas
    and get reoriented.

    I usually double the squash pickle recipe, sometimes triple. My great
    grand children amaze me sometimes, won't eat this, won't eat that, will
    eat anything that is pickled, love the squash pickles. 2012 was a bumper
    year for summer squash for us, last year we made four pints of pickles
    and got to eat two messes of sauteed squash, that was it.

  7. #7
    Shawn Martin Guest

    Default Re: ? crookneck squash relish


    "The Cook" <[email protected]> wrote in message
    news:[email protected]..
    > On Fri, 31 Aug 2012 15:11:19 -0500, zxcvbob <[email protected]>
    > wrote:
    >
    >>Who's got a good recipe? I have lots and lots of overripe yellow
    >>squash. I'm tempted to peel, grate, and salt it, and squeeze much of
    >>the moisture out. Then pack it in jars with a hot B&B pickle
    >>vinegar/sugar/spice mixture. I'm mostly afraid the color will be nasty,
    >>or that the squash will just get soft when I process it.
    >>
    >>Bob

    >
    >
    > Here is one that works well.
    >
    >
    > * Exported from MasterCook *
    >
    > Squash Pickles
    >
    > Recipe By :
    > Serving Size : 64 Preparation Time :0:00
    > Categories : Canning, Preserves, Etc.
    >
    > Amount Measure Ingredient -- Preparation Method
    > -------- ------------ --------------------------------
    > 8 cups squash, summer -- sliced
    > 2 cups onions -- sliced
    > 1 tablespoon salt
    > 1 cup green pepper -- diced
    > 2 cups vinegar, cider
    > 3 1/2 cups sugar
    > 1 teaspoon celery seed
    > 1 teaspoon mustard seed
    >
    > Combine squash and onions. Sprinkle with salt. Let stand 1 hour.
    >
    > Combine peppers, vinegar, sugar and spices. Bring to a boil.
    >
    > Drain squash and onions, add to liquid. Boil for 1 minute
    >
    > Remove from heat and pack in jars.
    >
    > Process in a boiling water bath for 10 minutes for pint jars. Adjust
    > for altitude.
    >
    > Yield:
    > "4 pints"
    > - - - - - - - - - - - - - - - - -
    > - -
    >
    > Per Serving (excluding unknown items): 49 Calories; trace Fat (1.2%
    > calories from fat); trace Protein; 13g Carbohydrate; trace Dietary
    > Fiber; 0mg Cholesterol; 101mg Sodium. Exchanges: 0 Grain(Starch); 0
    > Lean Meat; 0 Vegetable; 0 Fat; 1 Other Carbohydrates.
    >
    >
    > Nutr. Assoc. : 0 0 0 0 0 0 0 0
    >
    > --
    > Susan N.
    >
    > "Moral indignation is in most cases two percent moral,
    > 48 percent indignation, and 50 percent envy."
    > Vittorio De Sica, Italian movie director (1901-1974)
    >


    That looks like it would work. I might add, for relish I have real good
    luck running the squash, cukes, etc. through a kitchen aid meat grinder.
    Nice uniform chunks.


  8. #8
    The Cook Guest

    Default Re: ? crookneck squash relish

    On Fri, 31 Aug 2012 16:34:28 -0500, zxcvbob <[email protected]>
    wrote:

    >George Shirley wrote:
    >> On 8/31/2012 4:15 PM, The Cook wrote:
    >>> On Fri, 31 Aug 2012 15:11:19 -0500, zxcvbob <[email protected]>
    >>> wrote:
    >>>
    >>>> Who's got a good recipe? I have lots and lots of overripe yellow
    >>>> squash. I'm tempted to peel, grate, and salt it, and squeeze much of
    >>>> the moisture out. Then pack it in jars with a hot B&B pickle
    >>>> vinegar/sugar/spice mixture. I'm mostly afraid the color will be nasty,
    >>>> or that the squash will just get soft when I process it.
    >>>>
    >>>> Bob
    >>>
    >>>
    >>> Here is one that works well.
    >>>
    >>>
    >>> * Exported from MasterCook *
    >>>
    >>> Squash Pickles
    >>>
    >>> Recipe By :
    >>> Serving Size : 64 Preparation Time :0:00
    >>> Categories : Canning, Preserves, Etc.
    >>>
    >>> Amount Measure Ingredient -- Preparation Method
    >>> -------- ------------ --------------------------------
    >>> 8 cups squash, summer -- sliced
    >>> 2 cups onions -- sliced
    >>> 1 tablespoon salt
    >>> 1 cup green pepper -- diced
    >>> 2 cups vinegar, cider
    >>> 3 1/2 cups sugar
    >>> 1 teaspoon celery seed
    >>> 1 teaspoon mustard seed
    >>>
    >>> Combine squash and onions. Sprinkle with salt. Let stand 1 hour.
    >>> Combine peppers, vinegar, sugar and spices. Bring to a boil.
    >>> Drain squash and onions, add to liquid. Boil for 1 minute.
    >>> Remove from heat and pack in jars.
    >>>
    >>> Process in a boiling water bath for 10 minutes for pint jars. Adjust
    >>> for altitude.
    >>>
    >>> Yield:
    >>> "4 pints"

    >
    >
    >
    >Looks good. I may use jalapeņos instead of bell peppers (cuz that's
    >what I do), and add some turmeric. The jalapeņos are not very hot this
    >year -- except every once in a while one will surprise ya.
    >
    >Bob


    If you have a Bread & Butter Pickle recipe that you like, just use
    summer squash instead.
    --
    Susan N.

    "Moral indignation is in most cases two percent moral,
    48 percent indignation, and 50 percent envy."
    Vittorio De Sica, Italian movie director (1901-1974)

  9. #9
    zxcvbob Guest

    Default Re: ? crookneck squash relish

    On 9/1/2012 10:33 AM, The Cook wrote:
    >
    > If you have a Bread& Butter Pickle recipe that you like, just use
    > summer squash instead.



    Shredded overripe summer squash (especially the necks; no seeds) work
    pretty well as a stand in for making Green Papaya Salad. But when I
    tried it, it was a little too watery and too fishy. I think I need to
    use a better grade of fish sauce next time (like Three Crabs brand) and
    mix the fish sauce with the squash instead of the dressing and let it
    sit -- the salt will get the squash's juices running, then squeeze it out.

    (I know this has nothing to do with preserving, but the principle
    carries-over)

    Bob

  10. #10
    zxcvbob Guest

    Default Re: ? crookneck squash relish

    On 9/1/2012 8:09 AM, Shawn Martin wrote:

    > That looks like it would work. I might add, for relish I have real good
    > luck running the squash, cukes, etc. through a kitchen aid meat grinder.
    > Nice uniform chunks.



    What size plate do you use, coarse, fine, or medium? I don't have a
    Kitchenaid grinder, but I do have a couple of #10 sausage ginders. (one
    is hand-crank, the other is electric)

    Thanks for the idea. I've heard it before and forgot.

    Bob

  11. #11
    Shawn Martin Guest

    Default Re: ? crookneck squash relish


    "zxcvbob" <[email protected]> wrote in message
    news:[email protected]..
    > On 9/1/2012 8:09 AM, Shawn Martin wrote:
    >
    >> That looks like it would work. I might add, for relish I have real good
    >> luck running the squash, cukes, etc. through a kitchen aid meat grinder.
    >> Nice uniform chunks.

    >
    >
    > What size plate do you use, coarse, fine, or medium? I don't have a
    > Kitchenaid grinder, but I do have a couple of #10 sausage ginders. (one is
    > hand-crank, the other is electric)
    >
    > Thanks for the idea. I've heard it before and forgot.
    >
    > Bob
    >



    I use the coarse plate. Works like a charm.


  12. #12
    Melba's Jammin' Guest

    Default Re: ? crookneck squash relish

    In article <[email protected]>,
    zxcvbob <[email protected]> wrote:

    > Who's got a good recipe? I have lots and lots of overripe yellow
    > squash. I'm tempted to peel, grate, and salt it, and squeeze much of
    > the moisture out. Then pack it in jars with a hot B&B pickle
    > vinegar/sugar/spice mixture. I'm mostly afraid the color will be nasty,
    > or that the squash will just get soft when I process it.
    >
    > Bob


    I think you'd have a better shot if you cored (get rid of large seeds?)
    them then sliced them thinly and treated them like a cuke for a B&B -- a
    soak for three hours in salted ice water. Drain, rinse lightly. Bring
    your syrup/brine to a boil and dump the pickles in just to heat them
    some, then pack. If you get all the jars filled with the slices, you
    might be able to boil the brine and pour it over before covering.
    Process for 10 minutes. Put some turmeric in your syrup/brine. :0).
    Use my recipe.
    --
    Barb,
    http://www.barbschaller.com, as of August 20, 2012

  13. #13
    Melba's Jammin' Guest

    Default Re: ? crookneck squash relish

    In article <_Nn0s.536$[email protected]>,
    "Shawn Martin" <[email protected]> wrote:
    > That looks like it would work. I might add, for relish I have real good
    > luck running the squash, cukes, etc. through a kitchen aid meat grinder.
    > Nice uniform chunks.


    HAH! I'll remember THAT next year, Shawn! Thanks.
    --
    Barb,
    http://www.barbschaller.com, as of August 20, 2012

  14. #14
    Melba's Jammin' Guest

    Default Re: ? crookneck squash relish

    In article <aaes94F29kU1@mid.individual.net>,
    zxcvbob <[email protected]> wrote:

    > On 9/1/2012 8:09 AM, Shawn Martin wrote:
    >
    > > That looks like it would work. I might add, for relish I have real good
    > > luck running the squash, cukes, etc. through a kitchen aid meat grinder.
    > > Nice uniform chunks.

    >
    >
    > What size plate do you use, coarse, fine, or medium? I don't have a
    > Kitchenaid grinder, but I do have a couple of #10 sausage ginders. (one
    > is hand-crank, the other is electric)
    >
    > Thanks for the idea. I've heard it before and forgot.
    >
    > Bob


    I'd use the medium one, which in my disk selection would be the larger
    one, maybe 1/4" diameter. I think you'd wind up with less juice that
    way.
    --
    Barb,
    http://www.barbschaller.com, as of August 20, 2012

  15. #15
    zxcvbob Guest

    Default Re: ? crookneck squash relish

    Melba's Jammin' wrote:
    > In article <[email protected]>,
    > zxcvbob <[email protected]> wrote:
    >
    >
    >> On 9/1/2012 8:09 AM, Shawn Martin wrote:
    >>
    >>
    >>> That looks like it would work. I might add, for relish I have real good
    >>> luck running the squash, cukes, etc. through a kitchen aid meat grinder.
    >>> Nice uniform chunks.
    >>>

    >> What size plate do you use, coarse, fine, or medium? I don't have a
    >> Kitchenaid grinder, but I do have a couple of #10 sausage ginders. (one
    >> is hand-crank, the other is electric)
    >>
    >> Thanks for the idea. I've heard it before and forgot.
    >>
    >> Bob
    >>

    >
    > I'd use the medium one, which in my disk selection would be the larger
    > one, maybe 1/4" diameter. I think you'd wind up with less juice that
    > way.
    >


    I've looked at several recipes, and keep coming back to the first one
    (from Taste of Home) Will start it this evening and finish tomorrow
    morning before I go to work:

    10 C shredded yellow summer squash
    2 large onions, chopped
    1 large green bell pepper, chopped
    6 Tbsp canning salt
    4 C sugar
    3 C cider vinegar
    1 Tbsp each: celery seed, ground mustard, ground turmeric
    1/2 tsp nutmeg
    1/2 tsp pepper

    Combine vegetables and salt. Cover and refrigerate overnight. Drain,
    rinse, drain again.
    Bring remaining ingredients to a boil, add squash mixture, return to a
    boil. Simmer over low heat for 15 minutes.
    Pack into 6 hot pint jars leaving 1/2" headspace, adjust lids, and
    process in BWB for 15 minutes. Refrigerate any leftovers.

    * * *
    I'm going to grind everything in a meat grinder rather than shredding
    and chopping by hand. Since the squash are so big they will be peeled
    and seeded first.

    That looks like too much turmeric, and not enough mustard because I'm
    going to use whole dark mustard seeds. But I wonder if I should add at
    least a teaspoon of ground mustard just for its thickening? A lot of
    relish recipes call for a little cornstarch -- but I know that doesn't
    can well and I don't have any Cleargel.

    I will leave out the nutmeg and pepper, but I might add 1/2 tsp of extra
    hot cayenne instead. I need to taste it first, because in addition to
    the bell pepper I'm going to add a few red aji peppers (mostly because I
    think the red bits will look pretty) and I don't know how much heat they
    will add.

    I'm gettin////g déjā vu while writing this. I wonder if I've been here
    before...

    Bob

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