Squash Pickles

7 ingredients
5 steps

Ingredients

  • 3 c. sliced small yellow squash
  • 3 c. sugar
  • 2 c. white vinegar
  • 2 tsp. mustard seed
  • 2 tsp. celery seed
  • 2 c. coarsely chopped green peppers
  • 2 large onions, sliced and separated into rings

Directions

  1. 1
    Cover squash with salted water and let stand 1 hour; drain. Combine sugar, vinegar, mustard and celery seed in large saucepan. Bring to boil.
  2. 2
    Add squash, peppers and onion.
  3. 3
    Return to boil and cook 5 minutes.
  4. 4
    Pack mixture in hot sterilized jars and seal according to canning directions.
  5. 5
    Yields approximately 4 pints.

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