Leaving out turmeric is discussed here often - just last week in relish down the page a bit - and leaving it out is fine. It is just for color.

Dave

I just did Linda Lou's Sweet Chunk Pickles with pattypan squash. They did fade to sort of an unappetizing not-quite-yellow-almost-beige color, so I ended up putting in some turmeric. That helped quite a bit. Still not that really pretty bright yellow, but not bad. And they do taste good.

BTW, the recipe you sent me for nut rolls last year was a big hit. Five stars from my 88-year-old Dad. Thanks again (I keep forgetting to tell you - oops!)

Yeah Dave that's why I was not including, but I wondered about the skin coloring retention.

As luck would have it Malna the only pattypans that grew are the whites, I was going to mix the dark zukes with white patty pan and the lighter Lebonese zukes. Darn it I forgot to order the flying saucer summer squashes I love those. They made excellent squash pickles last year, so crisp.
I quick process because it is 100% vinegar, no water.
Perhaps the yellow is dimished when you soak for the 3 days? I know my 9 day Sweet Pickles turn an Army Green until I make the candied syrup, then they re green.
Your welcome for the nut roll, it is a winner for sure I made 36 this year for gift giving.

Tumeric is only to get yellow color and offers very little taste by itself as mentioned above. It is quite strong and can stain Formica counter tops if the vinegar brine has any in it. If you want more colors from the veggies, it makes more sense not to use it. Cukes are fine with it as are white caulifower and sweet mixed pickles. Sweet red peppers remain red.

What Nut Roll??!?!?!?!??!

please?????

Deanna

I wonder if the exhibition judges can tell that you used color aides. Maybe sound like a silly question but I've never USED a color aide. Thoughts??

Ee gads, men really don't read. The question was the skin color retention of squash not using tumeric. Good heavens I know what tumeric is, a rhizome herbacious perennial plant of the ginger family.
Tumeric is a common ingredient for pickling recipes. I think all Mrs Wages mixes have it. Indian/Asin food and the primary ingredient of Curry Powder, but that is another story.
It will stain butcher block, have no idea about Formica I have tile counters.
It is accepted for competition Perfect. Yes, you can tell it's being used. It is odd food colorings that get disqualified, but products that use Red Hots in the recipe, such as Spiced Apple Rings, or the one drop of green for Mint Jelly would not be.

Liz,
You know the funny thing - my yellow pattypans stayed brilliant yellow during the whole boiling water/soaking process, and didn't fade until I put the syrup over them. Absolutely the opposite of what I thought would happen. But I guess you never know until you try.

If I make those again, I'll put the turmeric in with the first immersion in the syrup. That may have helped. But even adding it a couple of days later helped a bit.

Ee gads, I agree with you :-)

Ee gads, men really don't read.

Maybe, just maybe, possibly, perhaps, it is the way the question was phrased???

And, of course, the underlying assumption while reading was that everyone already knows that color washes out - read "fades" - during normal processing anyway.
:^)

Dave

Your lucky you got your questions answered, even after a bit of insulting.

Sorry Dave for the Mars statement honestly I didn't know how else to state. The flying saucers held color well into winter and I don't have those this year.

Malna I think I am just going to have to try it and see what happens is right, not like I don't have enough squash this year it is a great squash year here. I dunno maybe green and white might win over the yellows, lol.

Krogers you agreed not to respond to my posts last year, as usual, you contradict. I have no quams insulting a person who insulted my Grandmother, nor will I ever forget.

Holding grudges are not attactive. I don't recall insulting any grandmother? Contradictions are always obvious to those who think they know it all.