crewsk
Master Chef
This is one of my favorite pickles! I have never made them by myself but have helped my grandma & my mom make them for several years. They are also good if you replace the squash with cucumbers.
4qt. yellow squash
2 bell peppers (medium sized, any color)
4 onions (medium sized)
1/2C. salt
Slice squash into 1/4 to 1/2 inch thick rounds; chop peppers & onions into chunks. Add salt; cover with water & pack in ice for 3 hours.
3C. vinegar (white distilled)
5C. sugar
1 1/2tsp. celery seed
1 1/2tsp. turmeric
2 cloves garlic, hoped fine
1 1/2tsp. mustard seed
Mix & bring to a boil for 10 minutes. Drain squash & other veggies & add to hot liquid, return to a boil & pack in hot sterilized jars.
4qt. yellow squash
2 bell peppers (medium sized, any color)
4 onions (medium sized)
1/2C. salt
Slice squash into 1/4 to 1/2 inch thick rounds; chop peppers & onions into chunks. Add salt; cover with water & pack in ice for 3 hours.
3C. vinegar (white distilled)
5C. sugar
1 1/2tsp. celery seed
1 1/2tsp. turmeric
2 cloves garlic, hoped fine
1 1/2tsp. mustard seed
Mix & bring to a boil for 10 minutes. Drain squash & other veggies & add to hot liquid, return to a boil & pack in hot sterilized jars.