Pickled Squash

Name: Pickled Squash
Ingredients: 12 c. yellow squash, sliced thin; 1 (4 oz.) jar diced pimento; 3/4 c. salt; 3 c. sugar; 2 c. vinegar; 2 c. chopped onions; 2 c. chopped bell pepper; 3 qt. water; 2 Tbsp. mustard seed; 2 Tbsp. celery seed

10 ingredients

14 steps

Ingredients

12 c. yellow squash, sliced thin
1 (4 oz.) jar diced pimento
3/4 c. salt
3 c. sugar
2 c. vinegar
2 c. chopped onions
2 c. chopped bell pepper
3 qt. water
2 Tbsp. mustard seed
2 Tbsp. celery seed

Directions

1

Add
2

squash, onions, pepper and pimento to a large pot, then add salt and water and soak for 1 hour.
3

Drain.
4

Combine sugar, vinegar,
5

mustard and celery seed and bring to a boil. Add vegetables
6

and
7

bring to a boil again.
8

Pour hot mixture into hot sterilized jars, leaving 1/4 inch headspace.
9

Remove air bubbles; wipe jar rims.
10

Cover at once with metal lids and screw on
11

bands.
12

Process
13

in
14

hot water bath for 10 minutes. Yield: 4 quarts.