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Megan's Squash Pickles Recipe

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This recipe for Megan's Squash Pickles is from The Chappell Hodge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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