Summer Squash Pickles
Upload Your Photo- 0Comment
Print
Yield: 6 pints
I 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 squash2 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.Syrup
Ingredients:
3 cups sugar2 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.
Browse Similar Recipes
- By Category: Pickles and Preserves
- By Prep Methods: Other
- By Course: Side Dishes
Receive bi-monthly seasonal recipes hand picked by Yankee editors.
No comments yet.