Squash Pickles

7 ingredients
7 steps

Ingredients

  • 8 c. thinly sliced yellow squash
  • 2 c. thinly sliced green pepper
  • 1 1/2 c. sugar
  • 2 tsp. mustard seed
  • 2 tsp. celery seed
  • 2 c. thinly sliced onions
  • 3 c. white vinegar

Directions

  1. 1
    Sprinkle squash, onion and pepper mixture with salt to taste (approximately 1 1/2 teaspoons).
  2. 2
    Cover with ice water and let stand 2 hours (or overnight) in refrigerator.
  3. 3
    Mix other ingredients and bring to boil.
  4. 4
    Add vegetable mixture but do not boil.
  5. 5
    Allow to heat thoroughly but remove from heat as soon as they start to boil.
  6. 6
    Fill hot, sterilized jars with hot pickles and add liquid to top.
  7. 7
    Seal.

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