Squash Pickles

Name: Squash Pickles
Ingredients: 2/3 c. salt; 3 qt. water; 8 c. thinly sliced yellow crookneck squash; 2 1/2 c. sugar; 2 c. vinegar; 2 onions, sliced; 2 green bell peppers, halved, seeded and sliced; 2 tsp. mustard seed; 1 (4 oz.) jar pimientos

9 ingredients

10 steps

Ingredients

2/3 c. salt
3 qt. water
8 c. thinly sliced yellow crookneck squash
2 1/2 c. sugar
2 c. vinegar
2 onions, sliced
2 green bell peppers, halved, seeded and sliced
2 tsp. mustard seed
1 (4 oz.) jar pimientos

Directions

1

Stir salt into water in very large bowl, or divide between 2 bowls.
2

Add squash, weight down with a plate and unopened can to keep pickles under brine.
3

Let stand 3 hours.
4

Combine sugar, vinegar and mustard seed in large kettle.
5

Bring to boiling, stirring until sugar dissolves.
6

Add drained squash, onions, pepper and pimientos.
7

Return just to boiling.
8

Cool, transfer to container with tight lid.
9

Refrigerate.
10

Will keep several weeks. Or place in clean hot jars and process 5 to 10 minutes.