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If I Were Just Starting Out Building a Well-Stocked Pantry ...

I recently received a comment from a reader basically asking me where to start when building a well-stocked pantry.  Since I get this ques...

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
To Learn More About My E-Book, click on the link:  Yes, You CAN Have A Well-Stocked Pantry!

If you’ve found this post to be helpful please share about it with others or PIN it.  Thank you!

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Q & A: Could You Share Your Banana Pepper Relish Recipe?




Hot Banana Pepper Relish (use rubber gloves when working with hot peppers)

1 gallon hot banana peppers sliced into rings (remove seeds if you desire moderately hot)
4 -5 green sweet peppers, you can add one or two ripe ones for color (chopped)
2 - 3 medium onions (chopped)
2 cups vegetable oil
2 cups apple cider vinegar
2 cups sugar
2 small bottles ketchup
1 T salt

Stir vinegar, ketchup, sugar, salt and oil together in a big pot.  (I use enamelware or stainless steel and stir with wooden or stainless steel spoon.)

Add vegetables

Bring to a boil, reduce heat and boil on medium for 20 minutes.  Stir to prevent sticking.

Pour into hot, sterilized jars and seal.

Makes about 8 pints.

patsi
To Learn More About My E-Book, click on the link:  Yes, You CAN Have A Well-Stocked Pantry!

If you’ve found this post to be helpful please share about it with others or PIN it.  Thank you!

You can also follow me on Pinterest and on Facebook
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