"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Carol Lindís crisp squash pickles Recipe

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This recipe for Carol Lindís crisp squash pickles, by , is from SHAUNA'S FAMILY HOME COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shauna Buttars

Category:
Category:

Ingredients:  
Ingredients:  
5 LBS Zucchini, thinly sliced

3 medium onions, thinly sliced

Ĺ cup salt

Ice cubes

3 cups sugar

2 tsp celery seed

2 stp mustard seed

1 Ĺ tsp turmeric

1 tsp ginger

1 Ĺ tsp sugar



Directions:
Directions:
Combine Zucchini, onion, salt, in a bowl. Top with layer of ice cubes. Cover and let stand for 3 hours. Drain and rinse squash in cold water.Combine Zucchini mixture with vinegar, sugar, celery seed, mustard seed, turmeric, ginger, and pepper in large kettle. Heat to boiling - reduce heat and simmer for 2 minutes. Put in jar, seal, and process in boiling water bath for 5 minutes. Makes 6 pints.

 

 

 

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