Bread and Butter Pickled Squash
Keys: Canning Pickles Relishes Vegetables
Yield: 1
Ingredients:
1 gal sliced squash - (abt 4 1/4 lbs)
2 x green bell peppers diced
5 med onions diced
1/2 cup salt
5 cup vinegar, 5% acidity
4 1/2 cup sugar
1 tsp ground mustard
1 1/2 tsp turmeric
1 tsp celery seeds
20 whl cloves in spice bag
Method:
Select small to medium-sized yellow summer squash, about 1- to 1
1/2-inches in diameter. Cut squash into 1/4-inch slices and combine with
peppers and onions. Stir in 1/2 cup salt; let stand 3 hours. Drain.
Mix vinegar with sugar and spices; heat to boiling. Remove spice bag.
Pack squash, peppers, and onions into pint jars. Cover with boiling
vinegar solution. Adjust lids.
Process in boiling water 10 minutes. Begin counting time as soon as all
the hot jars are placed in actively boiling water.
~Angelique~
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