Pickled Squash And Pumpkin
|Peeled cubed pumpkin||1 1⁄2 Cup (24 tbs) (3/4 Inch Cubes)|
|Peeled sliced butternut||1 1⁄2 Cup (24 tbs) (Yellow Squash, 1/2 Inch Thick Slices)|
|White distilled vinegar||2 Cup (32 tbs)|
|Sugar||2 Cup (32 tbs)|
|Onion||1 , thinly sliced|
|Ground cinnamon/8 cinnamon sticks||1 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Celery seed||1⁄2 Teaspoon|
1)Take a saucepan, and mix pumpkin and yellow squash.
2)Pour in water to cover the mashed vegetables.
3)Bring the mixture to a boil over medium flame.
4)Then bring down the heat to low flame and simmer for 15 minutes.
5)Remove and drain well. Keep it in a heatproof bowl.
6)In the same saucepan, mix vinegar, sugar, onion, cinnamon, cloves, celery seed, and salt.
7)Let the mixture come to a boil over medium flame.
8)Reduce to low and let it simmer 3 minutes.
9)Top the squash-pumpkin mixture with the hot vinegar mixture.
10)Remove from heat and cool.
11)Cover the saucepan and refrigerate overnight.
12)Using slotted spoon, serve cold.