"The belly rules the mind."--Spanish Proverb

Pickles - Squash Recipe

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This recipe for Pickles - Squash, by , is from A Matter of Taste, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sylvia Stapp
Added: Saturday, September 8, 2007


8 cups yellow squash, thinly sliced
2 quarts water
2/3 cup canning salt
3 cups sugar
2 cups white vinegar (5% acidity)
1 tablespoon celery seeds
1 tablespoon mustard seeds
2 cups (2 small) green peppers, chopped
2 cups onions, thinly sliced
1 4-ounce jar pimentos, drained

Place squash in large, non-aluminum container. Combine water and salt, stir until salt is dissolved. Pour over squash. Cover and let set for 1 hour. Drain well. Combine sugar, vinegar, celery and mustard seeds in large pan. Add squash, green peppers, onions and pimentos. Bring to a boil. Remove from heat and pack in hot pint jars. Fill to -inch from top with vinegar syrup. Remove air bubbles by poling a knife around the edges of the liquid; cover at once with lids and process in water bath for 15 minutes.
Yields 4 pints.




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