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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Sweet Pickled Squash Recipe

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This recipe for Sweet Pickled Squash is from The Owens Family & Friends 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 cups sliced yellow squash
4 cups red pepper sliced
2 cups sliced Vidalia onions
3 cups sugar
3 cups white vinegar
2 tbsp mustard seed
2 tbsp celery seed
2 tbsp salt
Canning jars, lids, and seals.
Directions:
Directions:
Mix, squash, peppers, and onions in water with 2 tbsp salt ( this will make squash crunchy!)
Let stand one hour
Pour off water
Add vinegar, sugar, mustard, and celery seed
Bring to a boil
Cook 4-5 minutes
Heat lids
Put squash mixture in sterilized jars and seal
The jars should seal. If they don't turn them upside down and check seal after 1 hour
If it doesn't seal, put in fridge and enjoy that jar first!
Serve over a block of cream cheese with crackers.
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I am not sure how much this recipe will make. Half pint jars a great for this recipe. This recipe will probably make 12-16 1/2 pints. Makes a great party appetizer or gift!

 

 

 

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