Spiced Squash And Cucumber Pickles Recipe

About this recipe

A tangy and spiced vegetarian pickle recipe featuring yellow squash, cucumber, and bell pepper. Perfect as a dinner side or a flavorful addition to your meals.

Ingredients

• 3 pcs Cucumber Green
• 2 Pieces Red & Yellow Bell Pepper - Protected Cultivation
• 100 g Sambar Onion Peeled
• 1 Piece Yellow Zucchini
• 1 piece Yellow Squash
• - Red Chilli
• 100 g Dalchini (Cassia )
• 1 pack (1 kg) Annapurna Iodized Crystal Salt | Kal Uppu
• 1 kg Whole Farm Grocery Sugar (Packet)
• 100 g Eastern Turmeric Powder/Haldi
• 2 x 170 ml Masterchow White Vinegar - Pack Of 2
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Slice 3 yellow squash, 3 cucumbers, and 1 bell pepper into thin rounds. Dice 6 onions finely.
2. 2. Place the sliced squash, cucumbers, bell pepper, and diced onions in a large bowl. Add 1 cup of salt and mix well. Let the mixture stand for 3 hours, then drain thoroughly.
3. 3. In a large pot, combine 6 cups of sugar, 2 tablespoons of turmeric, 1 tablespoon of celery seeds, and 1 1/2 cups of vinegar. Bring the mixture to a boil over medium heat, stirring occasionally.
4. 4. Add the drained squash, cucumbers, bell pepper, and onions to the boiling vinegar mixture. Reduce the heat and simmer for 5 minutes, ensuring the vegetables are evenly coated.
5. 5. Carefully pack the hot pickle mixture into sterilized jars, leaving a small headspace at the top. Seal the jars immediately with sterilized lids.
6. 6. Allow the jars to cool completely at room temperature before storing. Do not boil the pickles after sealing to maintain their crisp texture.