Squash Pickles

7 ingredients
2 steps

Ingredients

  • 8 cups Yellow Squash, Peeled And Thinly Sliced
  • 2 cups Thinly Sliced Yellow Onion
  • 2 cups Cider Vinegar
  • 3-1/2 cups Sugar
  • 2 teaspoons Celery Seed
  • 2 teaspoons Mustard Seed
  • 1/4 cups Salt

Directions

  1. 1
    Put sliced squash and onions in a bowl or plastic pan and sprinkle salt over them. Let stand for 1 hour. Pour off the water that accumulated.
  2. 2
    Combine vinegar, sugar, celery seed and mustard seed; just bring to a boil. Add squash and onions. Bring to a boil again and cook for 5-10 minutes. Fill clean canning jars. Pour vinegar mixture over the pickles and seal the lids tightly. Cook in a water bath until all cans seal. Makes about 5 pint jars.

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