Print Friendly

Recipe and Photo by Nancy Mooney Mccoy

Pickled Squash


8 cups small yellow squash sliced

2 cups onions sliced

1 cup green pepper-cut fine

1/2 tsp. mustard seeds

2Tblsp canning salt

1 c. white vinegar

1/2 tsp celery seed

1 3/4 c. sugar

Mix all vegetables, top w/ salt-let stand 4-8 hrs.  Combine sugar, vinegar, celery seeds, mustard seeds in large pot.  Bring to a boil and add squash mixture.  Bring to a boil again.  Pack in hot jars and pour in liquid and seal.

Thanks Deloris for the recipe.

 

 

Comments are closed.

Looking for something?

Use the form below to search the site:


Still not finding what you're looking for? Drop a comment on a post or contact us so we can take care of it!

Visit our friends!

A few highly recommended friends...

    Set your Twitter account name in your settings to use the TwitterBar Section.