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

• 450 G English Cucumber 450-550g
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 25 g Celery Seed 25G
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 12.5 Kg Top-Op Cooking Salt 12.5kg
• 1 Kg Trade Aid Caster Sugar 1kg
• 40G Terre Exotique "Extra" Turmeric Powder, 40G
• - Bragg Apple Cider Vinegar

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.