squash pickles
(1 RATING)
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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prep time
45 Min
cook time
55 Min
method
Canning/Preserving
yield
6 pints
Ingredients
- 8 cups squash, sliced
- 2 cups yellow onions, sliced
- 2 cups green bell pepper, chopped
- 1 large jar pimentos, drained
- 3 cups sugar
- 2 cups white vinegar
- 2 tablespoons mustard seed
- 2 tablespoons celery seed
- 3 teaspoons salt
How To Make squash pickles
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Step 1Soak squash, onions, and peppers in ice water with 1/2 cup salt for two hours. Pour water off and drain.
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Step 2Bring sugar, vinegar, mustard seed, celery seed, and salt to boil. Add pimento, and let boil.
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Step 3Add squash mixture; bring to simmer. then turn of heat. Let set 45 - 60 minutes.
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Step 4Fill sterile jars, and process in hot water bath for 10 minutes. Chill before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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