Pickled Squash

Name: Pickled Squash
Ingredients: 8 cups summer squash, sliced; 2 cups sweet onions, sliced; 1 tablespoon kosher salt (any non-iodized works); 1 cup red bell pepper, diced; 12 cup green bell pepper, diced; 2 cups cider vinegar; 3 12 cups sugar; 1 teaspoon celery seed; 1 teaspoon mustard seeds

9 ingredients

13 steps

Ingredients

8 cups summer squash, sliced
2 cups sweet onions, sliced
1 tablespoon kosher salt (any non-iodized works)
1 cup red bell pepper, diced
12 cup green bell pepper, diced
2 cups cider vinegar
3 12 cups sugar
1 teaspoon celery seed
1 teaspoon mustard seeds

Directions

1

Combine squash and onion slices in a large enamel pot.
2

Sprinkle with the salt.
3

Stir to mix.
4

Let stand 1 hour.
5

Add water to a water bath canner and allow it to come to a boil while you complete next step.
6

Add bell pepper, vinegar, sugar, celery seeds and mustard seeds and stir to mix.
7

Bring to a boil and then fill pint jars with squash mixture.
8

Remove any air bubbles, wipe jar rims and screw on lid and ring.
9

Place hot filled jars in rack and into the now boiling water.
10

When water returns to a boil with jars in it, process for 5 minutes, or 10 minutes for altitudes of 1,001 feet to 6,000 feet.
11

Over 6,000 feet, process for 15 minutes.
12

When time is up remove jars with a jar lifter and place on counter to cool and finish sealing.
13

Refrigerate any jars that do not seal.