Yellow Squash Pickle

Name: Yellow Squash Pickle
Ingredients: 2 lb. firm fresh squash; 2 small onions; 1/4 c. salt; 2 c. white sugar; 1 tsp. celery salt (or seed); 1 tsp. turmeric; 2 tsp. mustard seed; 3 c. cider vinegar

8 ingredients

14 steps

Ingredients

2 lb. firm fresh squash
2 small onions
1/4 c. salt
2 c. white sugar
1 tsp. celery salt (or seed)
1 tsp. turmeric
2 tsp. mustard seed
3 c. cider vinegar

Directions

1

Wash and cut squash in slices.
2

Peel and cut onions into quarters, then slice very thin.
3

Add to squash.
4

Cover with an inch of water and add salt.
5

Let stand 2 hours.
6

Drain thoroughly. Bring remaining ingredients to boiling.
7

Pour over squash and onions.
8

Let stand 2 hours.
9

Bring all ingredients to boiling point and heat 5 minutes.
10

Pack into preheated jars.
11

Leave 1/8-inch headspace.
12

Adjust caps and process in water bath canner at simmer temperature for 15 minutes.
13

Cool.
14

Test seals.