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.

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