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Squash Pickles

Source of Recipe

mtlaurel.com


List of Ingredients

6 yellow crookneck squash (Any size will do, but smaller squash have less seeds.)
2 medium onions
2 medium sweet peppers (optional)
1/4 cup salt
2 1/4 cups sugar
2 1/4 cups vinegar
2 teaspoons celery seeds
2 teaspoons mustard seeds




Recipe

Do not peel squash. Slice squash, onions, and green pepper in thin strips. Add 1/4 cup salt, cover with cold water. Let stand for one hour, use ice to keep cool or refrigerate.

Combine sugar, vinegar, celery seed and turmeric. Boil ingredients for three minutes, stirring occasionally, then add drained squash mixture. Simmer for three more minutes. Bring to a boil. Pack in hot canning jars and fill to 1/2 inch of top of jar with juice. Makes about 4 or 5 pints, double if you want more.



Squash Pickles

8 c. sliced yellow squash
2 c. sliced onions (rings)
1 tbsp. uniodized salt
1 c. green peppers, sliced
2 c. apple cider vinegar
3 ½ c. sugar
1 tsp. celery seed
1 tsp. mustard seed

Combine squash and onions; sprinkle with salt, let set 1 hour. Combine green peppers, sugar, vinegar, celery seed and mustard seed. Bring to a boil.

Pack squash and onions in jars. Cover with vinegar mixture and seal jars. Boil jars in water for 5 minutes. (Up to the neck with water.)