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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Yellow Squash Pickles Recipe

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This recipe for Yellow Squash Pickles is from The Elm Valley Community 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. 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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