Pickled squash

7 ingredients
11 steps

Ingredients

  • 1 1/2 lb yellow crook necked squash
  • 1 cup distilled white vinegar
  • 1/2 cup sugar
  • 1 tbsp salt
  • 1 1/2 cup water
  • 1/2 tsp turmeric
  • 46 oz jar, sterilized

Directions

  1. 1
    Wash the squash and slice into medallions.
  2. 2
    Put into jar.
  3. 3
    In a pot heat 1 cup vinegar and 1 cup water.
  4. 4
    Add sugar and salt.
  5. 5
    When dissolved add the turmeric.
  6. 6
    Pour vinegar solution over the top of squash.
  7. 7
    Add lid and let cool.
  8. 8
    Let sit in cool dry place for 2 weeks.
  9. 9
    Serve hope you enjoy!
  10. 10
    Refrigerate after opening.
  11. 11
    Will keep as long as a regular jar of pickles.

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