Squash Pickles
8 cups yellow squash, trimmed, sliced 2 cups peeled, sliced Vidalia or sweet type onion 3 bell
peppers, cored, cut in strips (optional)
1/3 cup table salt ice 3 cups white vinegar 3 cups granulated sugar 2 tsp celery seed 2 tsp turmeric
(optional)
Combine in bowl and sprinkle with first 3 ingredients with salt. Cover with ice. Let stand 1 hour,
then drain. Heat other ingredients bringing to a hard boil and pour over vegetables. Bring to a boil
and place in hot sterile jars. Leave 1/2 inch headspace. Process in hot water bath 15 minutes.
Makes 4 - 5 pints.
Nita Holleman
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: cdkitchen.comrfrOpen ↗ recipes.alastra.comrecipes.alastra.comOpen ↗