squash pickles

★★★★★ 1 Review
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By Linda Mann
from Tuscumbia, AL

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.

★★★★★ 1 Review
serves 4 pints or 2 quarts
prep time 2 Hr
cook time 10 Min
method Canning/Preserving

Ingredients For squash pickles

  • 8 c
    yellow squash, fresh, sliced thin (approx. 8 med. squash)
  • 2 lg
    onions thin sliced
  • 2 c
    vinegar (5% acidity)
  • 3 c
  • 2 tsp
    celery seed
  • 2 tsp
    mustard seed
  • 1 Tbsp
  • 2 lg
    bell peppers ( optional)

How To Make squash pickles

  • 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.