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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  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!

  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,

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

    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!

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

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

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


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