squash pickles
(1 rating)
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This recipe was given to me in 1974 by a sweet lady who has gone to be with the Lord. She had brought these to an all day singing at the church I was raised in & I loved them. Hope you enjoy as well.
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(1 rating)
yield
4 pints or 2 quarts
prep time
2 Hr
cook time
10 Min
method
Canning/Preserving
Ingredients For squash pickles
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8 cyellow squash, fresh, sliced thin (approx. 8 med. squash)
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2 lgonions thin sliced
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2 cvinegar (5% acidity)
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3 csugar
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2 tspcelery seed
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2 tspmustard seed
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1 Tbspsalt
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2 lgbell peppers ( optional)
How To Make squash pickles
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1Mix onions, bell peppers and squash in large pan, sprinkle with the salt. Let set one hour.
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2Bring to boil vinegar, sugar, celery seed & mustard seed. (celery & mustard seeds may be put in a cheese cloth bag to be removed before adding squash, bell peppers & onions, I prefer the seeds in my pickles)
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3Press water from squash, bell peppers & onions with hands, drop in boiling vinegar. Bring to a big boil, count 5 minutes. Put in clean hot jars, with hot lids & rings. These will self seal.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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