This is a great recipe. We also cubed the squash which we liked better. The yellow zucchinni really worked well. Thanks
I used my yellow crook neck squash with this recipe and they came out so sweet and tatsy. Everyone is getting a jar of these for Christmas this year!
I made these because I had an excess of summer squash from the farmer's market and my husband likes bread and butter pickles. So far, he's eaten two jars. Super easy to make, the only thing I didn't do was soak the squash in salted water. Instead, I salted it, let it sit for 30 minutes, and patted it dry with a towel to get rid of excess moisture and allow it to soak up more brine. Good stuff.
This taste great. I used yellow squash. I used piminto for looks. Red bell pepper cost to much.We have the green peppers in the garden. Thanks for sharing.
These are fantastic! I made a couple of batches using zucchini and red peppers. The jars are beautiful to look at and what%u2019s inside is delicious. My DH proclaimed them better than %u201Creal pickles.%u201D And the peppers and onions are tasty on burgers or in egg salad. Easy to make, too! Will definitely be making these again next year.
I'm drowning in zucchini and squash at the moment and any recipe that uses up large quantities is a life saver. This looks great in the jar and has good flavour. Would definately make this again. Thanks! Allie
I have WAY TOO MANY yellow summer squash in my garden, so I thought I would go ahead and try this recipe. I'm a first time canner, so I was a little nervous, but WOW! These are so good. I will be making these every year, seeing that I always over plant and have way to many yellow squash. Thanks so much!
great recipe used my yellow squash. taste just like bread and butter pickles