I found this recipe while looking for something different to do with the overflow of yellow squash coming on. I made this recipe and I really love the zingy flavor and crispness of the texture of the squash. Not mushy at all. It's like a Bread and Butter type pickling process. The only change I made was that I added no green pepper, (diced red bell would be good tho, for color), and I added a few sprinkles of red pepper flakes.
I've been wondering if I couldn't do the same thing with jalapenos, using both red and green for holiday giving, and/or eating.

Pickled Yellow Squash

Ingredients
8 cups yellow squash, sliced thick
2 cups onions, cut in large chunks
1 cup green pepper, cut in large chunks
Brine ingredients
1 teaspoon celery seed
1 teaspoon mustard seeds
2 teaspoons pimientos, chopped
2 cups white vinegar
3 cups sugar
Directions
1Put the squash in a large pot and salt heavily. Let stand for one hour.
2Drain the liquid from the squash. Take paper towels and wipe thoroughly until most of the salt is removed. Do not wash the squash!
3Prepare the brine and place in a large pot.
4Add the green pepper and bring to a boil.
5Add squash and onion. Return to a boil.
6Remove from heat. Put in jars and seal.

No processing, right???

Grandmom

Sorry bout that. I did process mine as you would for Bread and Butter Pickles, 10 min from beginning to boil in hot water bath........because I want to store some.

I have to admit I got into a batch just to see what it was like, and decided it definately was a keeper. But...I am paranoid about spoilage, so I did process it.

Like I said in the original post, I was pleased with the firm, crispy texture of the squash when finished. It wasn't at all mushy like you might expect it to be with cooked yellow squash.

Barbara

shekanahh - One of my favorite dishes in Greece was made with cucumber, plain yogurt, and heavy garlic. It was used as a dipping sauce for zucchini. The zuck was cut in slices and put on paper towels and salted. Flipped over and salted again then blotted. This brings out some of the liquid. Then they dipped it in a batter which was one cup of flour, one cup of milk and one egg, and fried it. When they cooked the zuke it would be firm enough that you could pick it up and dip it in your sauce. I know the name of both in Greek, but don't have a clue how to spell them so I won't try.

You cuke and yogurt recipe reminded me of it, and it makes me want to make it. LOL

OMG! I've got to try that asap!!!!! I love Greek food, and especially with those ingredients. I'm due for a batch of zucchini fritters Greek style too! Served with squeezes of lemon and dollops of yogurt.

Keep those good thoughts rolling. I've got the appetite, just need the inspiration, lol!

I'm running to the garden RIGHT NOW to dig out a zucchini from one of those vines!

Barbara

Barbara,

You mentioned on the melon thread that you grow lemon balm, so I thought I'd post a couple of my favorite recipes that use lemon balm.

LEMON BALM GARDEN PUNCH

2 generous bunches of lemon balm sprigs, on long stems if possible, plus
2 generous bunches of mild-flavored mints, also on long stems if possible, to loosely fill the pitcher
1 large can (46 oz.) unsweetened pineapple juice or the equivalent of pure apple juice
Juice of 2 lemons
1 lemon, cut into thin slices
sparkling water to taste

Gently wring the bunches of lemon balm and mint to release their flavor. Place in a large glass pitcher, cover with the juices and the lemon slices. Chill overnight and stir occasionally. While stirring, press down on the herbs with a wooden spoon to encourage them to release more flavor.

When ready to serve, pour into tall glasses and add just a splash of sparkling water. Garnish with a fresh sprig of lemon balm or mint.

LEMON HERBAL TEA

Combine together the leaves of whichever lemony herbs you grow, like lemon balm, lemongrass, lemon verbena, lemon thyme, lemon geranium or lemon basil with the zest of a lemon. (It may take some experimentation to get the right combination of herbs that suits your test.) Harvest, rinse and combine your herbs. Put several handfuls of the herbal leaf blend into a pitcher and fill with cold water, adding the lemon zest. Chill overnight. Serve in tall glasses and garnish with fresh sprigs of your favorite lemon herb and wedges of lemon.

LEMON BALM BUTTER

1 cup unsalted butter, softened
1/4 C. fresh lemon juice
2 T. powdered sugar
grated peel of 1 lemon
3-4 T. very finely minced leaves of lemon balm (or you can substitute lemon basil or any other lemon herb)

Combine all ingredients and puree until smooth. Cover and refrigerate until firm.

LEMON BALM COOKIES

2 T. sugar
1/4 C. lemon-basil leaves, packed down
1/4 C. lemon balm leaves, packed down
3/4 C. sugar
1/2 C. butter or margarine, softened
1 egg
3 T. lemon juice
3 C. flower

Preheat oven to 350 degrees. Lightly grease two cookie sheets.

In a blender or food processor, process the 2 T. of sugar and the herb leaves. Set aside.

Using your electric mixer, cream butter or margarine until creamy, and then gradually beat in 3/4 cup sugar. Add the egg and lemon juice and blend in, and then add the herb-sugar mixture. Add flour, 1 cup at a time, beating well to blend thoroughly.

Shape the dough into 1" balls and place 2 inches apart on your greased cookie sheets. Flatten the balls with the bottom of a glass dipped into sugar.

Bake cookies until golden brown, approximately 8-10 minutes. Cool on wire racks.

Makes about 2 1/2 to 3 dozen cookies.

So, there...a batch of lemon balm cookies and a pitcher of lemon balm tea or punch and you've got a tea party...or, a garden party!

Dawn

Carol
The Greek battered and deep fried zucchini with cucumber, yogurt dipping sauce was yummy. I made thinly sliced eggplant to batter and fry as well. It was really good, only I wish I'd had a thick Greek yogurt instead of the Dannon that I had on hand. I may have to try and make some next go round if I can get a starter.
Thanks again for that recipe.

And you too Dawn...
The Lemon Balm Punch sounds really good. I love Lemon Balm and as the name suggests I do believe it's medicinal, and good for the nerves. Might be good for a woman who encounters, let's say, "unusual" wildlife in her garden area. Not kidding on that one!!
Lemon Balm volunteers all over my garden, and it's also not hard to transplant from place to place. Such a lovely, refreshing fragrance!

Barbara

Barabara,

I have two well-established Lemon Balm plants in my garden but have not had them reseed prior to this year. (I do mulch very, very, very heavily, so maybe that's why.) This year, they have reseeded in a couple of spots in the mulch, so I have some small ones to move somewhere else in the garden, since they're in pathways.

I love lemon balm too. I have it, lemon basil, and lemon verbena and love the fragrance they add to the garden. I've grown lemongrass before, but don't have it currently. It can turn into a huge monster that tries to take over the entire garden.

I'm going to make the lemon balm punch this weekend, and maybe the cookies too. If it is good for the nerves, then I need it since it has been a rather stressful week.

Dawn

I read the Lemon Garden Punch and it reminds me of my favorite lemonade.

Take mint leaves (with or without stem). Bruise slightly and put into a quart jar and cover with water. Refrigerate overnight. Or leave on the counter, depending on your preference.

The next day, make lemonade with one cup sugar and one cup lemon juice. Use the quart of mint water for the water portion of the lemonade. Garnish with a few fresh-looking mint sprigs.