LOCATION: Recipes >> Preserving >> Squash Pickles
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Squash Pickles
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Squash Pickles
8 cups slices squash (yellow or zucchini, or mix it up)
4 sliced onions
2 peppers (1 red, 1 green)
1/2 cup pickling salt
3 c. white 5% vinegar
3 c. sugar
2 tsp. mustard seed
2 tsp. celery seed
Pour salt over squash, onion, peppers covered with ice and water.
Let stand 3 hours. Drain. Make brine with remaining ingredients.
Bring to boil one minute. Add vegetables, return to boil. Boil 3
minutes. Hot pack in pint jars. BWB for 5 minutes. Makes 4 pints.
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