I had never heard of these until my Great Aunt gave some to me to try not too long ago. I don’t even like squash, but one taste of this kind and I was hooked! They tasted, to me, like Bread and Butter Pickles; crunchy and sweet. Yummy!! This recipe makes me want to grow my own yellow squash, just so that I can make my own Squash Pickles!
- 9 cups (about 4-5 whole) sliced yellow squash
- 2 onions, sliced ( 1 cup)
- 2 med. red peppers, chopped (1 1/2 cups)
- 2 med. green peppers, chopped (1 1/2 cups)
- 1/3 c. pickling salt
- 3 1/2 cups cider vinegar
- 3 1/2 cups sugar
- 1 tsp. celery seeds
- 1 tsp. mustard seeds
In a 6-8 qt. pot combine all of the veggies with the salt, and add enough water to cover. (Note: it’s best to use a stainless steel, enamel, or nonstick pot.) Cover and let stand for 2 hours. Drain mixture well in a large colander. Rinse and drain again.
In the pot, combine the remaining ingredients. Heat to boiling, stirring to dissolve the sugar. Add drained squash mixture. Boil for 5-7 min. Fill hot jars up to 1/2 in. from top with the mixture and cover with hot lids. Screw on lid rings, and hot water bath for 10 minutes.
A city girl learning to homestead on an acre of land in the country. Wife and homeschooling mother of four. Enjoying life, and everything that has to do with self sufficient living.