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squash pickles

(1 rating)
jlowery55 avatar
Recipe by
Joyce Lowery
@jlowery55
Sterlington, LA

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.

(1 rating)
yield 6 pints
prep time 45 Min
cook time 55 Min
method Canning/Preserving

Ingredients For squash pickles

  • 8 c
    squash, sliced
  • 2 c
    yellow onions, sliced
  • 2 c
    green bell pepper, chopped
  • 1 lg
    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

  • 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.
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