"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Yellow Squash Pickles Recipe

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This recipe for Yellow Squash Pickles, by , is from The Elm Valley Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shirley Noe
Added: Sunday, June 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 c. sliced yellow squash - do not peel
2 c. sliced onions
2 bell peppers cut in strips
1 small jar pimento chopped
3 c. sugar
2 c. vinegar
1/2 tsp. tumeric
2 Tbs. celery seed
2 Tbs. mustard seed
1/2 c. salt
Canning jars with lids

Directions:
Directions:
Combine: squash, pepper, onion, pimento and salt and cover with ice water for 2 to 3 hours.

Drain. Rinse with cold water

Boil sugar, vinegar and seasoning and add vegetables and bring to a full boil.
Put into hot sterile jars.
Process in hot water bath that covers the jars for 15 min.
Remove from canner and tighten the lids. Cover with towel and cool.
Wait about two weeks to eat these.

Preparation Time:
Preparation Time:
Loads but worth it.
Personal Notes:
Personal Notes:
This pickle is worth going to buy the squash for. But if you have grown some - all the better.

 

 

 

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