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.
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