"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Megan's Squash Pickles Recipe

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This recipe for Megan's Squash Pickles, by , is from The Chappell Hodge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue Chappell
Added: Monday, June 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 c. squash, thinly sliced
4-5 medium onions, sliced
2 tbsp. salt
Ice cubes
Large glass container
4 c. sugar
2 c. cider vinegar
2 tsp. celery seed
2 tsp. dry mustard
1/2 tsp. tumeric
1 c. cider vinegar
pint canning jars, seals, and rings

Directions:
Directions:
Combine squash and salt in large glass container. Cover with water and spread ice cubes over top. Let stand 2 hours. Combine sugar, vinegar, celery seed, mustard, and tumeric in saucepan. Heat on medium until sugar dissolves. Bring to a boil and reduce heat to low. Drain squash and place in large pan. Add 1 c. cider vinegar an enough water to cover squash. Heat until almost boiling and reduce heat. Cook for 2-3 minutes. Remove squash from vinegar and water mixture. Place 1-2 slices of onion in the bottom of the canning jars. Spoon in squash to fill the jars 3/4 full. Pour vinegar, sugar, spice mixture over squash to cover. Cover jars with seals and rings. Turn jars upside down until cool to seal.

 

 

 

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