Squash Pickles

Viewing 0 reply threads
  • Author
    • #351592

      Squash Pickles
      8 cups yellow summer squash, sliced
      2 cups sliced sweet onion
      1 tbs non-iodized salt
      1 cup diced green bell pepper
      1/2 cup diced red bell pepper
      2 cups cider vinegar
      3 1/2 cups sugar
      1 tsp celery seeds
      1 tsp mustard seed
      Combine squash and onion slices in a large enamel kettle. Sprinkle with salt. Let stand 1 hour. Add green pepper, vinegar, sugar, celery seeds and mustard seeds and bring to a boil. Pack in jars. Bring water to a boil in a boiling water-bath canner. Place hot filled jars in rack and into the water. Starting timer when water returns to a boil with jars in it. Process for 5 minutes, or 10 minutes.

Viewing 0 reply threads
  • You must be logged in to reply to this topic.