Recipes & Remembrances - Squash Pickles
It's that time of year when the garden produce is plentiful. July's recipe from the Recipes and Remembrances Cookbook is just what you need to preserve that extra squash you have in your kitchen.
8 cups sliced squash
2 cups sliced onions
1 tablespoon salt
½ cup diced pepper
1 cup cider vinegar
1 ¾ cup sugar
½ teaspoon celery seed
½ teaspoon mustard seed
Combine the squash and onion, sprinkle with salt and let stand one hour.
Combine green pepper, vinegar, sugar, celery seed and mustard seed. Bring to a boil.
Add squash and onions and return to a boil. Pack pickles into hot sterilized jars. Cover with vinegar mixture and seal. Yields 2 quarts.