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MB Recipes - Squash Pickles

Squash Pickles

Makes 4 pints

8 cups sliced yellow squash

2 cups sliced white onions

2 medium size green peppers, sliced

1/3 cup non-iodized salt (plain salt, either canning or table salt)

Ice

2 1/2 cups sugar

2 cups white vinegar

2 teaspoons celery seed

2 teaspoons mustard seed

1/4 teaspoon dry mustard

Layer squash, onion and green pepper in a large container. Sprinkle layers with salt. Cover with ice and refrigerate 1 hour. Drain off liquid.

Combine remaining ingredients in a large Dutch oven. Bring to a boil over medium heat. Add vegetables and return to a rolling boil. Boil 3 minutes.

Remove from heat and pack vegetables tightly into hot canning jars, leaving ½-inch head space. Fill jars to 1/2 –inch from top with hot liquid. Remove air bubbles. Wipe jar rims. Adjust lids.

Process in a boiling water bath pints 15 minutes and half pints 10 minutes.

Wait 4 weeks before opening to allow pickles to develop best flavor.

Refrigerate before serving.

Note: Iodized salt causes the liquid to be cloudy. It is not harmful, just not as appetizing!

 

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