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Squash Pickles

Quick.easy.cooking's picture
Ingredients
  Summer squash 2 Pound
  Water 2 Cup (32 tbs)
  Sugar 1 1⁄4 Cup (20 tbs)
  Vinegar 1 Cup (16 tbs)
  Turmeric 1⁄2 Teaspoon
  Ginger 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Dry mustard 1 Teaspoon
  Onion 1 1⁄3 Cup (21.33 tbs), sliced
Directions

Peel, seed and cut squash into 1/2 inch cubes.
Combine water, sugar, vinegar, turmeric, ginger, salt and dry mustard in a large sauce pot.
Bring mixture to a boil.
Add squash and onions; boil 10 minutes.
Pack hot into hot jars, leaving 1/4 inch head space.
Adjust caps.
Process 10 minutes in boiling water bath.

Recipe Summary

Cuisine: 
American
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Squash

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