If the T squash produces bunches of squash, there are two recipes for it and both are good in that its still a veggie and not a tart pickle.
One is called, “Sweet Pickled Pumpkin or Squash”. Cloves, allspice, black peppercorns, cinnamon stick, fresh ginger. My, that sounds good.
Another is “Crisp Pickled Pumpkin or Squash”. This is a mildly sweet pickling.
Really, all veggies are in here, plus some meats.
I also got “The Joy of James, Jellies and Other Sweet Preserves” big book. Again, only water bath recipes. With these two books, I could can anything.
EXCEPT, I have the water bath canner and utensils to use with it so I don't burn my hands/arms off, BUT I HAVE NOTHING ELSE: No vinegar, no pickling salt, no whatever else I'm supposed to have, also no jars, no lids. I'M JUST DOING GREAT - NOT.
/johnny
All in good time. Rome was not built in a day. The jars are a little expensive, but you do get to use them again. I buy lots of that stuff at the end of the year when they have sales on.
Once I picked up a good sale on lida and rings-got a whole case enough to last a long time. I love to look at the produce in these jars. So nice to see the actual product.
I pickeled green beans, zukes, and squash this year in addition to regular pickles, so I’m going to have something new to try this winter.
Part of my long time storage is lots and lots of salt of all kinds. Rock Salt, Kosher Salt, Pickling Salt, iodized salt, Sea Salt, even have some potassium salt-mostly to use as a supplement in case we don’t have enough high potassium veggies somewhere down the line.
Around here we always have sales on vinegar at the end of harvest time too. I try to get at least 6 gallons of each white and apple cider. I use vinegar a lot to clean with, so I never have less than 3 gallons of each on hand.
I like to keep some red wine vinegar, and balsamic vinegar on hand for cooking too.