Lee's Bread and Butter Squash Pickles

Hello everybody, hope you're having an amazing day today. Today, we're going to prepare a special dish, Lee's Bread and Butter Squash Pickles. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Lee's Bread and Butter Squash Pickles is one of the most favored of current trending foods on earth. It is easy, it's quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Lee's Bread and Butter Squash Pickles is something that I've loved my entire life.

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To get started with this recipe, we must prepare a few components. You can cook Lee's Bread and Butter Squash Pickles using 12 ingredients and 7 steps. Here is how you can achieve that.

I literally discovered how wonderful these squash pickles are accidently. I had run short on cucumbers and wanted to use up all my pickling liquid and spices. So yellow squash it was, and continues to be a favorite every year.

Ingredients and spices that need to be Take to make Lee's Bread and Butter Squash Pickles:

1. Quart Size Canning Jars
2. 5 Cups Distilled White Vinegar
3. 4 Cups White Granulated Sugar
4. 1/2 Teaspoon Turmeric Powder
5. 8-10 Medium Yellow Squash 1/4" Slices
6. Onion Slices as Needed
7. 1/2 Teaspoon Mustard Seeds
8. 1/2 Teaspoon Celery Seeds
9. 1/2 Teaspoon Table Salt
10. 2-3 Sprigs Fresh Dill Weed
11. 2 Smashed Garlic Cloves
12. 1/2 Jalapeño Sliced

Steps to make to make Lee's Bread and Butter Squash Pickles

1. In a large stockpot, bring cider vinegar, sugar, and Turmeric spice to a rolling boil. Let boil for 2 minutes. Turn off heat and set aside.
2. Boil mason jars and lids for at least 2 minutes, to clean and sterilize.
3. Put each spice as listed into all jars, except for the Turmeric.
4. Pack each jar as tight as you can with the yellow squash slices. Putting a layer of onion slices halfway up the jar. When finished, ladle vinegar hot vinegar mixture into each jar, leaving a 1/4" headspace. Tap the sides each jar with a wooden spoon to release any air bubbles.
5. Put lids and bands onto your finished jars. Process in a water bath for 10 minutes.
6. When done, let jars rest until they are fully cooled, and tops have sealed. I usually let mine age for a month or so before I enjoy them for full flavor development, but you certainly don't have to. Enjoy. Note: (These pickles can just be cold packed (not processed in a water bath) and just kept refrigerated.)
7. This recipe will roughly do 3-4 quarts of pickles. I do much larger batches, so I tried to scale everything down for this recipe. I also do many different variations of these pickles. Different vinegars, sugar content, different spices, etc. But this is my go to variation.

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So that's going to wrap it up with this special food Easiest Way to Make Speedy Lee's Bread and Butter Squash Pickles. Thank you very much for your time. I am sure that you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!