A: Squished squash.

R’s brave return to the Canningvale wholesale markets found me carting a cardboard box full of goodies back to mine a few weeks back. Sitting among the apples, mushrooms and zucchinis were golden-yellow squash– plump and perfect, just screaming to be pickled!


Enter the all-accommodating Digby Law’s Pickle and Chutney Cookbook.

Pickled yellow squash (adapted from Pickled Yellow Courgettes)


8 cups sliced squash

2 cups sliced onions

1 cup diced green capsicum

3 tbsp salt

2 cups cider vinegar

3 1/2 cups sugar

1 tsp celery seed

1 tsp mustard seed (I didn’t have celery seed and doubled the mustard seed)

Combine the vegetables and sprinkle with the salt. Let veggies stand for 1 hour.

Drain well without rinsing.

Combine vegetables with remaining ingredients and boil gently for 10 minutes.

Pack vegetables into hot, clean jars and cover with the hot syrup before sealing.


Ready to eat in 4 weeks!

We’re off to the wholesale markets tomorrow morning and I am determined NOT to come home with:

– Tomatoes (For real this time. Really, really, really real. Really.)

– Squash (Been there, done that.)

– Peppers

– Over-ripe mushrooms (Way too stressful trying to use everything up before it all goes rancid. Having smelt rancid mushrooms one too many time this is one experience I will gladly miss out on!)

Everything else is fair game! (Especially strawberries, mangoes, pineapples, watermelons and fruit of all manner. YUM!)


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: