YELLOW SQUASH PICKLES

(from amylicious’s recipe box)

Very good! ~A

Source: http://www.cooks.com/rec/view/0,1836,138177-232206,00.html

Prep time: 25 minutes

Categories: canning, frugal, yellow squash

Ingredients

  • 8 c. thinly sliced yellow squash
  • 3 onions, chopped
  • 1 green pepper, chopped
  • 1/3 c. salt
  • 2 1/2 c. vinegar
  • 2 1/2 c. sugar
  • 1 tbsp. each mustard seeds and turmeric
  • 1 tsp. celery seeds

Directions

  1. TIPS: Use squash in prime condition. Scrub well before slicing. White vinegar will give the best color.

  2. In large mixing bowl, combine squash onions, and green pepper. Add combined 1/3 cup salt and water to cover. Stir lightly. Cover and set aside for 2 hours. Drain.

  3. Combine remaining ingredients in large pot. Bring to a boil. Add squash mixture. Boil 3 minutes.

  4. Pack in hot, sterilized jars, leaving 1/2 inch head space. Seal jars. Serve pickles well chilled.

  5. about 2 quarts pickles

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