Squash Pickles

10 ingredients
8 steps

Ingredients

  • 8 c. sliced yellow squash (1/4-inch)
  • 2 c. sliced onion
  • 2 c. sliced bell pepper
  • 1 large jar pimento
  • 2/3 c. canning salt
  • 3 qt. water
  • 3 c. sugar
  • 2 c. vinegar
  • 2 Tbsp. mustard seed
  • 2 Tbsp. celery seed

Directions

  1. 1
    Soak the first 4 ingredients for 1 hour in the canning salt and water.
  2. 2
    After 1 hour, drain.
  3. 3
    Do not rinse. Set aside.
  4. 4
    Bring to a boil the remaining ingredients.
  5. 5
    Add squash and onion and bring to a near boil.
  6. 6
    Add pepper and pimento last to retain color.
  7. 7
    Bring to full boil and remove from heat.
  8. 8
    Pack in sterile hot jars and seal. Makes approximately 6 pints.

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