Squash Pickles Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 c. squash (yellow), sliced 1/8 to 1/4 inch thick
3 c. onions, sliced
3 c. vinegar
3 c. white sugar
2 tsp. mustard
2 tsp. celery seed
1/4 c. salt
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Directions: |
Directions:Combine squash, onions and salt. Set aside for 1 hour. Mix vinegar, sugar and seed. Bring to a boil; drain water off squash and onions. Put layer of onion, larger layer of squash, and repeat until jar is full. Pour hot liquid into jars and seal. |
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Personal
Notes: |
Personal
Notes: This year my brother Boyd and I put out a garden at Hampton. Not realizing how much squash a plant would yield, we put out a "scoop" of seeds we got at Brown's Supermarket and Hardware at Hampton. They ALL came up and we had squash for two months. We picked every other day and harvested no less than 5 gallons a day and many days more. We gave them to anyone and everyone we could. I stopped on the way home to my aunt's and she was making squash pickles from what I had given her the last time I picked. She assured me they were just like the cucumber bread and butter pickles. After trying them, I agreed. At that point we all began making Squash Pickles!
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