Another pickle recipe from my recently gifted Pick a Pickle book. These summer squash pickles are most similar to the pickled zucchini I made but call for celery salt, which is the first time I’ve used such an ingredient. VERY potent but definitely gives a nice flavor, plus you get the added goodies of bell pepper, jalapeño and onion in this pickle recipe.
You can play around with the spice from the jalapeño here – I put a whole one in the quart jar and 1/2 in each pint jar (1 seeded, 1 not). I also did both rounds and quartered chunks – the 2 small squash made perfect rounds to fill up the quart jar while I quartered the larger squash and divvied up into 2 pint jars.