Pickled Yellow Squash
Condiments, Dressings, Sauces
- Makes 6-8 pints.
SERVES
Ingredients
- 8 pint-size jars, lids, and rings, sterilized
- 8 cups yellow squash, sliced thin and unpeeled
- 2-1/2 cups small pearl onions
- 1 cup chopped green pepper
- 1 Tablespoon canning salt
- 2 cups cider vinegar
- 1 teaspoon celery seed
- 1/2 teaspoon minced garlic
- 3 cups sugar
- 1 teaspoon mustard seed
Directions
Combine squash, onions, salt, and pepper. Let stand about an hour, then drain. Combine remaining ingredients and bring to a boil. Boil 2 minutes and cool. Pack in jars with squash and liquid, filling each to within 1/2 inch of top. Seal according to canning directions.
