Summer’s bounty is upon us, and like many folks that grow squash, we have plenty to eat, preserve, and share with family and friends. We plant and harvest heirloom varieties of squash–from Sugar Pumpkin to Pattypan and Candy Roaster. One of my favorite varieties this year is a little lemon squash that looks exactly like a lemon. Baby squash are perfect to slice up for these simple, sweet and savory refrigerator pickles. Refrigerator pickles are really easy and fun to make, and they don’t require any special canning techniques. Instead of the typical sliced onions, I used garden shallots in this recipe. I think the shallots will make a wonderful, crunchy tang that will complement the milder squash. To make peeling the shallots easy, pour boiling water over them and let them sit for a minute or two. Pour off the water, and once they are cool enough to touch, the skins just slip right off.
Summer Squash Refrigerator Pickles
1-2 small summer squash, sliced ½” thick (about 1/2-3/4 cup)
1/2 cup small shallots or sliced onion (1 medium)
1 tablespoon celery salt
1 cup sugar
¾ cup white vinegar
¾ teaspoon mustard seeds
¼ teaspoon dry mustard
In large non-aluminum bowl mix shallots and squash. Sprinkle celery salt over top and stir together. Let sit in fridge for one hour. Drain off liquid. In a medium saucepan, mix together sugar, vinegar, mustard seed, dry mustard. Heat to boiling. Add squash mixture and return to boiling point then remove from heat Cool for 30 minutes. Ladle into two clean glass pint-sized jars. Cover and refrigerate for at least 24 hours. Store in refrigerator up to one month. Makes 2 pints.