squash pickles

Name: Squash Pickles
Prep time: 2 h
Cook time: 10 min
Yield: 4
Ingredients: 8 cup(s) yellow squash, fresh, sliced thin (approx. 8 med. squash); 2 large onions thin sliced; 2 cup(s) vinegar (5% acidity); 3 cup(s) sugar; 2 teaspoon(s) celery seed; 2 teaspoon(s) mustard seed; 1 tablespoon(s) salt; 2 large bell peppers ( optional)

(1 RATING)

73 Pinches

Linda Mann

Tuscumbia, AL

Updated on May 23, 2012

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.

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prep time 2 Hr

cook time 10 Min

method Canning/Preserving

yield 4 pints or 2 quarts

Ingredients

8 cups yellow squash, fresh, sliced thin (approx. 8 med. squash)
2 large onions thin sliced
2 cups vinegar (5% acidity)
3 cups sugar
2 teaspoons celery seed
2 teaspoons mustard seed
1 tablespoon salt
2 large bell peppers ( optional)

How To Make squash pickles

Step 1

Mix onions, bell peppers and squash in large pan, sprinkle with the salt. Let set one hour.

Step 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)
Step 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.
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