Summer Squash Pickles
Submitted by Chris Wentworth
Yield: 6 pintsI was a resident of Rockingham County, NH for 43 years and moved to Walland, TN in 1990. With a longer growing season, I needed to find a way to use summer squash which is quite prolific. This recipe is fantastic!
Ingredients:10 cups thinly sliced summer squash
2 cups thinly sliced onion rings
2 cups thinly sliced green pepper
1 large jar diced pimento
2/3 cup salt
Instructions:Soak squash, onions, green pepper in 2 quarts water for 2 hours. Drain.
Ingredients:3 cups sugar
2 cups apple cider vinegar
2 tsp celery seed
2 tsp mustard seed
Instructions:Combine syrup ingredients and bring to a boil.
Drop drained vegetables and pimento into the syrup but don't cook. Mix well.
Put mix into hot sterilized jars and cover with syrup. Process in water bath for 15 minutes.
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.