Pickled Squash

Recipe by Mrs. Hughes
READY IN: 1hr 30mins
YIELD: 6 pints
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large pot or bowl, layer sliced squash and onions, and sprinkle eash layer generously with kosher salt.
  • Let sit 1 hour.
  • Drain.
  • In large pot combine vinegar, sugar, pickling spice, and crushed red pepper and bring to a boil.
  • Add squash and onions and return to boil.
  • Ladle vegetables and enough of the liquid to cover them within 1/2 inch into sterilized jars.
  • Wipe rims and jars clean, and put lids and rings on jars.
  • Process jars in hot water bath for 10 minutes.
  • Remove jars from water bath and allow to cool.
  • Any jars that do not seal should be refrigerated and used withing 2 weeks.
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