Summer Squash Pickle

Recipe by Diana Adcock
READY IN: 2hrs 20mins
YIELD: 4 Pints




  • Cut onion slices in half and peppers into 1/4 inch by 1 inch strips.
  • Combine squash, onions and peppers and sprinkle with salt, cover with water and let stand 2 hours.
  • Drain, rinse, drain well.
  • Combine vinegar, sugar, and remaining ingredients in a large pot.
  • Bring to a boil, reduce heat and simmer 10 min.
  • Add veg and return to a boil-remove from heat immediately.
  • Quickly ladle veg and liquid into clean hot jars.
  • Leave 1/2 inch head space.
  • Seal.
  • Process 10 minutes in a boiling water bath.