Squash Pickles

Squash Pickles

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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.

Rating:

★★★★★ 1 vote

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)

How to Make Squash Pickles

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.

Printable Recipe Card

About Squash Pickles

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




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