Pickled Squash

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READY IN: 2hrs
SERVES: 8-10
YIELD: 8-10 pints
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large pot, layer squash, onions, and bell peppers and sprinkle with salt.
  • Cover with ice and water and let sit for one hour.
  • Pour off water.
  • In a saucepan, mix sugar, vinegar, mustard seeds, and celery seeds and bring to a boil.
  • Pour over squash and bring back to a boil for one minute.
  • Pack in sterilized jars and seal while hot.
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