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Pickled Squash And Pumpkin

Southern.Crockpot's picture
Ingredients
  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
  Salt 1⁄2 Teaspoon
Directions

MAKING
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.

SERVING
12)Using slotted spoon, serve cold.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Pumpkin
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes

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