Friday, June 26, 2015

Q & A: Can You Share Your Squash Pickles Recipe?




In this post I shared some ways I use squash.  A reader shared her family recipe for making Yellow Squash Pickles in the comment section ... they sounded really good so I made a batch this past week.

When I mentioned the Yellow Squash Pickles in another post a reader asked me for the recipe ...



Yellow Squash Pickles

8 cups squash necks, sliced 1/4" thick
2 cups onions, sliced thin
2 cups vinegar
2 bell peppers, sliced thin and diced
2 tsp. celery seed
2 tsp. mustard seed
3 cups sugar
salt to sprinkle (just enough to barely cover the top)

Combine the squash and onions, sprinkle with salt and cover with ice. Set aside for 2 hours; drain liquid off but do not rinse. Combine vinegar, sugar, celery seed, mustard seed and bell peppers in a pan; bring to a hard boil (I let it boil for a minute or two). Add squash and onions; mix well. Pack in jars and seal. Process in boiling water bath canner for 10 minutes. These are so good to eat with a vegetable meal. Enjoy
(my opinion - You can leave the bell pepper out but do NOT leave out the onions)

patsi
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8 comments:

  1. Thank you, Thank you, always looking for a good way to preserve squash and this sounded so good! Another few days and I will have the fresh squash to use - can't wait!

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  2. hmmm, I thought you had to do veggies in a pressure canner. Is it because it is more of a "pickling" recipe than just canning for later? Thanks,

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  3. Mrs. Patsy, so glad you tried the recipe. Let me know how you like them. Thanks, Cindy Norred

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    Replies
    1. My husband has already asked if we could try them and I told him we needed to wait at least a couple of weeks. They sure do look good though! Thanks for sharing the recipe!

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  4. Do you use white or cider vinegar? About how many pints will the recipe make? Thanks!

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    Replies
    1. Gayle, I used white vinegar and I got 5 pints.

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    2. Thank you! I've been looking for a good recipe. I'm going to try this.

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