Squash Pickles Recipe

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Squash Pickles

Joyce Lowery

By
@jlowery55

When I was growing up, Oneta Green used to make these pickles every summer and would give me a jar. I loved them. They are good to eat by themselves and even better on a hamburger.


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Rating:

Serves:

6 pints

Prep:

45 Min

Cook:

55 Min

Method:

Canning/Preserving

Ingredients

8 c
squash, sliced
2 c
yellow onions, sliced
2 c
green bell pepper, chopped
1 large
jar pimentos, drained
3 c
sugar
2 c
white vinegar
2 Tbsp
mustard seed
2 Tbsp
celery seed
3 tsp
salt

Directions Step-By-Step

1
Soak squash, onions, and peppers in ice water with 1/2 cup salt for two hours. Pour water off and drain.
2
Bring sugar, vinegar, mustard seed, celery seed, and salt to boil. Add pimento, and let boil.
3
Add squash mixture; bring to simmer. then turn of heat. Let set 45 - 60 minutes.
4
Fill sterile jars, and process in hot water bath for 10 minutes. Chill before serving.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: Southern