Squash Pickles

Ingredients

2/3 cup salt
3 cups water
8 cups thinly-sliced yellow squash
2 1/2 cups sugar
2 cups white vinegar
2 teaspoons mustard seed
2 onions sliced
2 green bell peppers sliced
1 jar pimentos - (4 oz) drained

Method

Mix salt with water. Submerge yellow squash in the salt water in a crock or large jar and let set 3 hours; drain.

Mix sugar and white vinegar; add mustard seed and bring to a boil. Add the onions, bell peppers and pimentos. Return to boil. Remove from heat and cool or, if canning, put in pint jars while hot and seal. For eating, store in refrigerator.

Yield

1 Serving


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