How to cook Yellow Squash Pickles

How to cook Yellow Squash Pickles

16 cups sliced yellow squash
1 large onion sliced
1 red bell pepper chopped
1/4 cup salt
3 3/4 cups sugar
2 1/4 cups white vinegar
1/4 cup pickling salt
2 tsp celery seeds
2 tsp mustard seeds
2 tsp ground turmeric
Combine squash, onion, and red bell pepper in a large bowl and sprinkle with salt.
Cover and let stand for 2 hours.
Rinse vegetables several times in cold water and drain well.
Combine remaining ingredients in a medium saucepan and bring to a boil.
Pack vegetables into hot sterilized jars and cover with hot vinegar mixture leaving 1/2 inch headspace.
Remove air bubbles, wipe jar rims.
Cover with metal lids and screw on bands.
Process in boiling-water bath for 15 minutes.

About the author

Bette Lee Crosby

USA Today Bestselling and Award-winning novelist Bette Lee Crosby's books are "Well-crafted storytelling populated by memorable characters caught up in equally memorable circumstances." - Midwest Book Review The Seattle Post Intelligencer says Crosby's writing is, "A quirky mix of Southern flair, serious thoughts about important things in life and madcap adventures." Samantha from Reader's Favorite raves, "Crosby writes the type of book you can't stop thinking about long after you put it down." "Storytelling is in my blood," Crosby laughingly admits, "My mom was not a writer, but she was a captivating storyteller, so I find myself using bits and pieces of her voice in most everything I write." It is the wit and wisdom of that Southern Mama Crosby brings to her works of fiction; the result is a delightful blend of humor, mystery and romance along with a cast of quirky charters who will steal your heart away. Her work was first recognized in 2006 when she received The National League of American Pen Women Award for a then unpublished manuscript. She has since gone on to win nineteen awards for her work; these include: TheRoyal Palm Literary Award, the FPA President's Book Award Gold Medal, Reader's Favorite Award Gold Medal, and the Reviewer's Choice Award.

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