Squash Pickles Preserves Vegetables
Last updated 6/12/2012 1:02:51 AM. Recipe ID 26510. Report a problem with this recipe.
Title: Squash pickles
Categories: Preserves, Pickles, Vegetables
Yield: 2 Pints
4 md Yellow squash, sliced 1/4"
1/2 c Pickling salt
2 sm Onions, thinly sliced
1/2 c Sugar
1 1/2 c Vinegar
3 tb Dry mustard
1 tb Ground ginger
1 tb Curry powder
6 ea Whole peppercorns
Layer squash and salt in a large glass or plastic container. Cover
and let stand about 4 hours. Rinse squash several times in cold
water; drain well.
Place squash and onion in a large Dutch oven. Combine remaining
ingredients in a small, heavy saucepan, mixing well. Bring to a
boil; boil 5 minutes, stirring often.
Pour vinegar mixture over squash; bring mixture to a boil, and cook 5
minutes or just until squash is crisp-tender.
Pack into hot sterilized jars, leaving 1/4" headspace. Cover at once
with metal lids, and screw bands tight. Process in boiling-water
bath for 15 minutes.
"Southern Living" August, 1981 Posted by Jeff Pruett
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