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Pickled Squash Recipe

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This recipe for Pickled Squash is from The Lawhorn 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:  
10 cups thinly sliced yellow squash
2 cups thinly sliced onion (red or white)
3 green peppers cut into thin strips
2 tsp celery seed
2 tsp mustard seed
1/2 tsp dry mustard
2 1/2 cups sugar
2 cups vinegar
Directions:
Directions:
Mix squash, onions and peppers in large bowl. Sprinkle a little salt over them. Let stand for 1 hour. Drain well. Bring sugar, vinegar and spices to a boil. Drop well drained vegetables into boiling syrup. Bring back to a boil. Spoon into hot jars and seal. Chill 24 hours before serving.
Number Of Servings:
Number Of Servings:
5 - 6 pints
Personal Notes:
Personal Notes:
I put mine in a hot bath for 10 minutes. You don't have to, just make sure they seal good.

 

 

 

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