Pickled Squash And Pumpkin Recipe
Ingredients
| Pumpkin | 1 1/2 Cup (16 tbs), peeled | |
| Butternut squash | 1 1/2 Cup (16 tbs), peeled | |
| White distilled vinegar | 2 Cup (16 tbs) | |
| Sugar | 2 Cup (16 tbs) | |
| Onion | 1 , thinly sliced | |
| 1 teaspoon ground cinnamon or 8 cinnamon sticks | ||
| 1/2 teaspoon each ground cloves, celery seed, and salt | ||
Directions
MAKING
1)Take a saucepan, and mix pumpkin and yellow squash.
2)Pour in water to cover the mashed vegetables.
3)Bring the mixture to a boil over medium flame.
4)Then bring down the heat to low flame and simmer for 15 minutes.
5)Remove and drain well. Keep it in a heatproof bowl.
6)In the same saucepan, mix vinegar, sugar, onion, cinnamon, cloves, celery seed, and salt.
7)Let the mixture come to a boil over medium flame.
8)Reduce to low and let it simmer 3 minutes.
9)Top the squash-pumpkin mixture with the hot vinegar mixture.
10)Remove from heat and cool.
11)Cover the saucepan and refrigerate overnight.
SERVING
12)Using slotted spoon, serve cold.
1)Take a saucepan, and mix pumpkin and yellow squash.
2)Pour in water to cover the mashed vegetables.
3)Bring the mixture to a boil over medium flame.
4)Then bring down the heat to low flame and simmer for 15 minutes.
5)Remove and drain well. Keep it in a heatproof bowl.
6)In the same saucepan, mix vinegar, sugar, onion, cinnamon, cloves, celery seed, and salt.
7)Let the mixture come to a boil over medium flame.
8)Reduce to low and let it simmer 3 minutes.
9)Top the squash-pumpkin mixture with the hot vinegar mixture.
10)Remove from heat and cool.
11)Cover the saucepan and refrigerate overnight.
SERVING
12)Using slotted spoon, serve cold.
Chef
