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)

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patsi
She looketh well to the ways of her household … Proverbs 31:27


Thank you for using my Amazon affiliate link when placing your Amazon orders.  I earn a small percentage that doesn't increase what you pay and it helps me keep my pantry well-stocked!

Disclaimer: Some of the links in this post may be affiliate links.  This means that if you click on the link and place an order, etc I earn a small fee at no increased cost to you. Thank you for your support through these means. 

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.

Come follow A Working Pantry on Facebook HERE.
      You can also follow me ... on Pinterest!

patsi
She looketh well to the ways of her household … Proverbs 31:27


Thank you for using my Amazon affiliate link when placing your Amazon orders.  I earn a small percentage that doesn't increase what you pay and it helps me keep my pantry well-stocked!

Disclaimer: Some of the links in this post may be affiliate links.  This means that if you click on the link and place an order, etc I earn a small fee at no increased cost to you. Thank you for your support through these means. 

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