Bread and Butter Squash Pickles (Regular and Sugar-Free)
6yellow straight or crookneck squash, thinly sliced (any size but the smaller they are, the fewer seeds)
2onions, sliced into thin rings
2bell peppers, thinly sliced (optional)
2 1/4 csugar or 3 1/2 cups splenda
2 1/4 capple cider vinegar
2 tspcelery seed
2 tspmustard seed
1 Tbsppickling spice
How to Make Bread and Butter Squash Pickles (Regular and Sugar-Free)
- Do not peel squash. Slice squash, onions, and green pepper in thin strips. Add 1/4 cup salt, cover with cold water. Let stand for one hour, use ice to keep cool or refrigerate.
- Combine sugar, vinegar, celery seed and turmeric. Boil ingredients for three minutes, stirring occasionally, then add drained squash mixture. Simmer for three more minutes. Bring to a boil. Pack in hot canning jars and fill to 1/2 inch of top of jar with juice. Makes about 4 or 5 pints, double if you want more.
- PROCESS JARS IN BOILING WATER BATH 10 MINUTES.
- Notes: To a double batch I used for spices:
3 T. mustard seed
2 T. pickling spice
1 T. celery seed
And a total of 7 cups splenda to 4.5 cups vinegar