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Pickled Yellow Squash

Holiday.Cook's picture
Ingredients
  Cold water 2 Quart
  Pickling salt 1 Cup (16 tbs)
  Sliced yellow squash 8 Cup (128 tbs)
  Green peppers To Taste, chopped
  Chopped white onions 2 Cup (32 tbs)
  Sugar 3 Cup (48 tbs)
  White vinegar 2 Cup (32 tbs) (5% Acidity)
  Celery seed 1 Teaspoon
  Mustard seed 1 Teaspoon
Directions

MAKING
1. In a large nonmetallic bowl, stir water and salt until well blended.
2. Place squash in salt mixture, cover and allow it to stand 2 hours.
3. Drain the squash through a colander and thoroughly rinse with cold water.
4. In a large bowl, combine squash, peppers and onions.
5. In a large Dutch oven (preferably enamelware) combine sugar, vinegar, celery seed and mustard seed.
6. Bring vinegar mixture to a boil over high heat, bring to a boil again adding vegetables.
7. Fill sterilized jars to within 1/2 inch of tops, wipe jar rims and threads, quickly cover with lids and screw bands on tightly.
8. Process jars using water-bath method as directed by the USDA, 15 minutes.
9. When jars have cooled, check seals such that the lids are curved down or remain so when pressed.

SERVING
10. Refrigerate all unsealed jars and use as desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Interest: 
Holiday
Restriction: 
Vegetarian
Ingredient: 
Squash
Preparation Time: 
140 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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