Squash Pickles
Equipment
- 1 canning pot
- Canning jars
- Lids and rings
Ingredients
- 8 c summer squash (sliced)
- 2 c onions (sliced)
- 1 tbsp salt
- ½ c green pepper (chopped)
- 1 c vinegar
- 1¾ c sugar
- ½ tsp celery seed
- ½ tsp mustard seed
Instructions
- Combine squash, onions, and salt. Let stand 1 hour and drain off liquid.8 c summer squash, 2 c onions, 1 tbsp salt
- In a saucepan, combine pepper, vinegar, sugar, celery, and mustard seeds. Bring to a boil.½ c green pepper, 1 c vinegar, 1¾ c sugar, ½ tsp celery seed, ½ tsp mustard seed
- Add squash and continue to boil for 5 minutes.
- Pour into canning jars and seal.