Squash Pickles

Squash Pickles

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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.

Rating:

★★★★★ 1 vote

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

How to Make Squash Pickles

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.

Printable Recipe Card

About Squash Pickles

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




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