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Print this Recipe    Pickled Squash

Pickled Yellow Squash

8 cups thinly sliced yellow squash (about 3 pounds)
2 quarts water
2/3 cup pickling salt
3 cups sugar
2 cups white vinegar (5% acidity)
1 tablespoon celery seeds
1 tablespoon mustard seeds
2 cups chopped green bell pepper (about 1/2 pound)
2 cups thinly sliced onion (about 2 pounds)
1 (4-ounce) jar diced pimiento,drained

Place squash in a large nonaluminum container.

Combine water and pickling salt, stirring until the salt dissolves;
pour over squash. Cover and let stand for 1 hour. Drain well.

Combine sugar and next 3 ingredients in a Dutch oven. Add squash,
green pepper, and remaining ingredients; bring to a boil.Remove
from heat, and pack into hot jars,filling to 1/2 inch from top.
Cover with hot vinegar syrup, filling to 1/2 inch from top.

Remove air bubbles; wipe jar rims. Cover at once with metal lids,
and screw on bands.

Process in boiling-water bath 15 minutes. Yield: 4 pints.

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3 of 3 people found the following review helpful:
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Wow!!!!, July 1, 2005 - 06:48 AM
Reviewer: Ann M, Brown from Niles, Michigan
This is one of the best recipes I have ever tried. The squash stays firm, and the color is wonderful. Everyone I have given a jar to has raved about it and then ask for the recipe. I use zucchini and yellow squash, vidalia onions and red and green peppers, makes a color statement A real eye party in a jar!!!!

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