Tuesday, September 13, 2011

Squash Pickles

  • 8 Cups yellow squash, thinly sliced
  • 2 Cups onion, thinly sliced
  • 2 Cups green pepper strips
  • 2 Cups vinegar
  • 3 1/2 Cups sugar
  • 2 teaspoons celery seed
  • 2 teaspoons mustard seed
  • 2 1/2 Tablespoons red pepper flakes
  • 1/4 Cup salt

1. Put sliced squash and onions in bowl or plastic pan and sprinkle with the 1/4 salt over them. Let stand for 1 hour. Pour off the water that has accumulated.

2. Combine vinegar, sugar, green peppers, celery seed, mustard seed and red pepper flakes in a large pot; just bring to boil. Add squash and and onions. Bring to a boil again and cook for 5 to 10 minutes.

3. Fill clean hot canning jars with squash mixture quickly. Leave 1/2 inch head space. Seal. Process 10 minutes in a boiling water bath.

Makes 5 pint jars.

No comments:

Post a Comment