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Ingredientes
- 4 lb small yellow squash and green zucchini scrubbed, and
- Â Â cut into 1/4"-thk rounds - (12 c.)
- 2 lrg onions cut crosswise
- Â Â into 1/4"-thk slices
- 1/4 c. canning salt plus
- 1Â 1/2 tsp canning salt
- 1 quart crushed ice
- 2Â 1/4 c. cider vinegar
- 1 c. pure maple syrup (dark amber)
- 3/4 c. water
- 1 Tbsp. mustard seeds
- 1 tsp whole allspice
- 1/2 tsp celery seeds
- 6 x fresh red chiles, 4" to 5" long such as
- Â Â Holland red warm finger peppers
Direcciones
- Toss together yellow squash, zucchini, and onions with 1/4 c. canning salt and crushed ice in a large bowl. Press a plate directly onto vegetables and place a 5-lb. weight on top (a bag of sugar in a sealed plastic bag works well). Let stand at room temperature 4 hrs.
- Sterilize jars and lids: Wash 6 (1 pint) jars, lids, and screw bands in warm soapy water, then rinse well. Dry screw bands. Put jars and lids on a rack in a boiling-water canner or possibly an 8- to 10-qt deep pot and add in sufficient water to cover by 2 inches. Heat water till an instant-read thermometer registers 180 degrees. Don't let boil. Keep jars submerged in warm water, covered, till ready to use.
- Bring vinegar, syrup, water, mustard seeds, allspice, celery seeds, and remaining 1 1/2 tsp. canning salt to a boil in a 3-qt saucepan, then simmer, uncovered, 10 min.
- Cut a lengthwise slit in each chile (do not cut all the way through), then add in chiles to pickling liquid and continue to simmer 1 minute.
- Drain jars upside down on a clean kitchen towel 1 minute, then invert.
- Drain vegetables in a colander set over a bowl to catch liquid, then pack into jars, tucking a chile pepper into side of each jar. Fill jars with pickling liquid, leaving 1/4-inch of space at top, then run a thin knife between vegetables and jar to eliminate air bubbles.
- Seal, process, and store filled jars: Wipe off rims of filled jars with a clean, damp kitchen towel, then firmly screw on lids with screw bands. Put sealed jars on a rack in a boiling-water canner or possibly an 8- to 10-qt deep pot and add in sufficient water to cover by 2 inches. Bring to a boil, covered. Boil for 20 min (for 1/2-pint jars), then transfer with tongs to a towel-lined surface to cold.
- Jars will seal (if you hear a ping, which signals which the vacuum formed at the top of the jar has made the lid concave) and preserves will thicken as they cold. After jars have cooled 12 to 24 hrs, press center of each lid to check which it's concave, then remove screw band and try to lift off lid with your fingertips. If you cannot, the lid has a good seal.
- Let pickles stand in jars at least 1 week for flavors to develop.
- This recipe yields 6 (1-pint) jars.
- Yield: 6 pints
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 4074g | |
| Calories 1399 | |
| Calories from Fat 64 | 5% |
| Total Fat 7.66g | 10% |
| Saturated Fat 1.16g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 31931mg | 1330% |
| Potassium 6076mg | 174% |
| Total Carbs 309.69g | 83% |
| Dietary Fiber 25.7g | 86% |
| Sugars 243.94g | 163% |
| Protein 26.92g | 43% |
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