Betty Rose’s Squash Pickles

 Squash  Pickles 

8 cup. squash

3 onions

2 Bell peppers 

2 cups white vinegar

3/4 cup water

2½ cup sugar 

2 teaspoon celery seed  

1 teaspoon mustard seed

2 teaspoon turmeric 

Wash squash, onions, and pepper 

cut into thin slices,

Cover with water and 2 tablespoons pickling salt.  (Not iodized)

Soak 2 hours 

Mix vinegar, water, sugar, and  the spices in a pan and bring to a boil 

Drain water off the squash and pour hot vinegar mixture over the squash. Let stand for 2 hours.  

Bring all ingredients to a boil for 5 minutes.  Pack in jars while hot and seal immediately.  

Betty Rose’s Squash Relish

 

Betty Rose’s Squash Relish

12 cups grated squash

4 large onions, chopped

4 large bell peppers, chopped 

2 small jars pimento (mainly for color) 

1 cup celery, chopped 

Mis in large bowl.  Sprinkle 5 tablespoons salt.  Cover and refrigerate overnight. 

Next day, drain off excess liquid and rinse in colander until water is clear.

In large pot, combine 2 1/2 cups vinegar, 5 cups sugar, 2 1/2 tsp  celery salt, 1 1/2 tsp turmeric, and 2 tsp pickling spice in a net bag. 

Bring to a boil for 5 minutes.  Remove pickling spice bag.  Add the grated squash mixture and boil 5 minutes.  Put in hot prepared jars and seal.