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Mom's Squash Pickles

List of Ingredients




Mom's Squash Pickles
8 cups yellow summer squash, sliced in 1/4-inch slices
2 cups sliced onions
1 tablespoon salt
1/2 cup diced green bell pepper
1 cup cider vinegar
1 3/4 cup sugar
1/2 teaspoon celery seed
1/2 teaspoon mustard seed

Combine squash and onion in a 3-quart mixing bowl. Sprinkle with salt and stir. Let stand one hour; drain. Combine the remaining ingredients in a 3-quart saucepan. Bring to a boil. Add squash and onions. Return to a boil, heating thoroughly. Pack into hot jars; cover with vinegar mixture and seal. Yield: 3 pints.
(Note: These pickles are very good served with black-eyed peas or pinto beans.)
Nancy Mitchell, South Plains EC






Recipe