read and Butter Squash Pickles

(from Lucianolinda’s recipe box)

Source: Woman's Day magazine

Categories: canning- pickles

Ingredients

  • 12 medium-sized squash (the fewer seeds the better; zucchini is a good choice)
  • 4 medium- sized onion
  • 4 medium green sweet peppers
  • 7 cups sugar
  • 6 cups cider vinegar
  • 2 cups water
  • 2 Tbsp. celery seed
  • 4 Tbsp. mustard
  • 1 1/2 tsp. turmeric

Directions

  1. Wash and thinly slice squash, onions and peppers. Soak in brine water (3/4 cup salt to 6 quarts water) three hours, drain.
  2. Combine sugar, vinegar, water and spices in a large preserving kettle; boil two or three minutes; ass squash mix and boil until clear (about 20 minutes). Pour into hot, sterilized half-pint jars, leaving 1/2 inch of head space.
  3. Add lids. Process for 15 minutes in a boiling water bath.

  4. makes 4-6 half pints

  5. Note: If you plan to use the pickles within 30 days, you can skip processing them in a boiling water bath and store them in the refrigerator.

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