Don't Can It Culture It! & Claire's Cultured Squash & Donna's Dill

Don't Can It Culture It! & Claire's Cultured Squash & Donna's Dill: "



Every summer my mom and her friends would can the produce from our garden. They would heat up the house for days with the canning and sterilizing jars. The house will get so hot I would go to a friend house. I did however love one particular thing that my mom would can. It was summer squash relish. Oh man I would eat spoonfuls of this stuff. I would put on hamburgers and dish it out as a side with my sandwiches I just loved it. So this year I found the recipe and decided to culture it and leave out the vinegar. No heat just chop and place in jars. Doesn't get any better than that. It is still one of my favorite condiments and it taste just as good as my mom's. It's a great way to use your summer squash and on top of that it is a fantastic probiotic food.



Claire's Cultured Squash

2 lbs Yellow squash cut in thin round circle's

3 tbsp salt

1 onion chopped in thin slices

2 cups honey

1 tsp celery seed

1 tsp tumeric

2 tsp mustard seeds

1/2 pck Veggie culture or 1/4 cup whey

2 cups filtered water( you will add more later)

Place squash and onions in 2 quart jars. Place other ingredients in a bowl with a spout for easy pouring. Mix all ingredients till well combined. Pour mixture into jars making sure that each jar gets equal amounts of ingredients. (some of the seed fall to the bottom)

Fill the jars with extra water leaving an 1 1/2 inches of room at the top and making sure veggies are below the water. The veggies will mold if left above the water. If this happens scrape off the mold or discard veggies and push the others below the water. The mold is harmless and won't hurt anything but they can ruin the taste of the veggies. Set at room temperature for 3 days and then place in the refrigerator.



I thought you might also like my Dill pickle recipe.









Donna's Dill Pickles

3-4 lbs of cucumbers (small to medium is ideal, but if all you have is large, cut them into spears)

3 Tbsp Celtic sea salt

2 – cloves of garlic, separated into cloves & peeled and chopped

3 Tbsp whole dill seed

2 Tbsp whole coriander seed

1 tsp whole mixed peppercorns

1 tsp juniper berries

1/2 tsp red pepper flakes

1 tsp dill seed

1/2 Veggie Pck or 1/4 cup kefir whey

filtered water

Chop cucumbers in half place flat side down on surface and cut into spears.

Place cucumbers in 4- 4 quart jars. Place other ingredients in a bowl with a spout for easy pouring. Mix all ingredients till well combined. Pour mixture into jars making sure that each jar gets equal amounts of ingredients. (some of the seed fall to the bottom)

Fill the jars with extra water leaving an 1 1/2 inches of room at the top and making sure veggies are below the water. The veggies will mold if left above the water. If this happens scrape off the mold or discard veggies and push the others below the water. The mold is harmless and won't hurt anything but they can ruin the taste of the veggies. Set at room temperature for 3 days and then place in the refrigerator.

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