Canning and Preserving, by Mountain Breeze











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dillycore


Squash Pickles
  • 8 cups yellow squash, sliced
  • 4 cups sweet pepper, sliced
  • 2 cups onions, sliced
  • 3 cups sugar
  • 3 cups white vinegar
  • 2 tablespoons mustard seed
  • 2 tablespoons celery seed
  1. Mix squash, pepper and onions in water with 2 tablespoons salt.
  2. Let stand for 1 hour.
  3. Pour off water.
  4. Add vinegar, sugar, mustard and celery seed.
  5. Bring to a boil; cook for 4-5 minutes, put in sterilized jars and seal.


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Recipe is believed to be accurate but is not guaranteed. Recipe is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission.



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