Email to Linda Carnation      

Squash Pickles

Source of Recipe

from Mary, an alicia's kitchen newsletter reader


List of Ingredients

8 cups sliced yellow squash
4 medium sliced onions
1 chopped red bell pepper
1 chopped green pepper
1/3 cup canning salt
1 gallon ice water

Mix the water and salt together. Soak the squash, onions and peppers in the ice water for 2 hours. Then drain through a colander.

3 cups sugar
3 cups vinegar
1 teaspoon mustard seed
1 teaspoon tumeric
1/2 teaspoon black pepper

Combine the sugar, vinegar, mustard seed, tumeric and pepper together. Heat, then boil. Add the vegetables. Continue to boil for 5 or more minutes, until vegetables are tender. Pack in jars and seal.



Recipe