Squash Pickles
(from Lucianolinda’s recipe box)
there are several variations of this recipe. I have saved just a couple.
Source: Woman's Day magazine
Categories: chutney, pickles, relish
Ingredients
- 8 cups squash, sliced
- 2 cups onion, sliced
- 1 Tbsp. canning salt
- 1/2 cup green pepper, diced
- 1 1/3 cup sugar
- 1 cup vinegar
- 1/2 tsp. celery seed
- 1 tsp. mustard seed
Directions
- Sprinkle salt over squash and onions; let stand one hour. Drain. In a large pan, combine peppers, sugar, vinegar, celery seed and mustard seed. Bring to a boil. Add squash and onions. Return to a boil. Place in hot, sterilized jars. Adjust lids. Process 5 minutes in boiling water bath. To make squash pickles hot, add as many jalapeno peppers as you like. Without the jalapeno peppers, the mixture is sweet.