Squash Pickles Recipe

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Squash Pickles

Linda Mann

By
@tatergal

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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Comments:

Serves:

4 pints or 2 quarts

Prep:

2 Hr

Cook:

10 Min

Method:

Canning/Preserving

Ingredients

8 c
yellow squash, fresh, sliced thin (approx. 8 med. squash)
2 large
onions thin sliced
2 c
vinegar (5% acidity)
3 c
sugar
2 tsp
celery seed
2 tsp
mustard seed
1 Tbsp
salt
2 large
bell peppers ( optional)

Directions Step-By-Step

1
Mix onions, bell peppers and squash in large pan, sprinkle with the salt. Let set one hour.
2
Bring 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)
3
Press 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.

About this Recipe

Course/Dish: Other Side Dishes
Hashtags: #FARM, #FRESH, #pickles