Squash Pickles

Name: Squash Pickles
Ingredients: 2 quarts thinly sliced yellow squash; 2 cups thinly sliced white onion; 1 cup chopped green pepper; 1/4 cup salt; 2 1/2 cups cider vinegar; 3 cups sugar; 2 teaspoons celery seeds; 2 teaspoons mustard seeds

8 ingredients

3 steps

Ingredients

2 quarts thinly sliced yellow squash
2 cups thinly sliced white onion
1 cup chopped green pepper
1/4 cup salt
2 1/2 cups cider vinegar
3 cups sugar
2 teaspoons celery seeds
2 teaspoons mustard seeds

Directions

1

Layer squash, onion, and green pepper in a large glass or ceramic container; sprinkle with salt. Cover and let stand 1 hour. Rinse squash mixture several times in cold water; drain well.
2

Combine vinegar, sugar, celery seeds, and mustard seeds in a stainless steel stockpot; bring to a boil. Add squash mixture. Reduce heat; simmer 10 minutes, stirring occasionally.
3

Pack squash and onion into hot sterilized jars; cover with syrup, leaving 1/2-inch headspace. Remove air bubbles. Cover at once with metal lids, and screw bands tight. Process in boiling-water bath 15 minutes.