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Course : Side Dish
Type of Prep : Home Canning
Cuisine : Southern, U.S. Regional
 
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Squash Pickles

From Diana Rattray,
Your Guide to Southern Food.
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Scroll down to see more summer squash recipes.

INGREDIENTS:

  • 8 cups yellow summer squash, sliced
  • 2 cups sliced sweet onion
  • 1 tablespoon non-iodized salt
  • 1 cup diced green bell pepper
  • 1/2 cup diced red bell pepper
  • 2 cups cider vinegar
  • 3 1/2 cups sugar
  • 1 teaspoon celery seeds
  • 1 teaspoon mustard seed

PREPARATION:

Combine squash and onion slices in a large enamel kettle; sprinkle with salt. Let stand 1 hour. Add green pepper, vinegar, sugar, celery seeds and mustard seeds and bring to a boil. Pack in jars. Bring water to a boil in a boiling water-bath canner. Place hot filled jars in rack and into the water. Starting timer when water returns to a boil with jars in it; process for 5 minutes, or 10 minutes for altitudes of 1,001 to 6,000 feet. Over 6,000 feet, process for 15 minutes.


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