Squash Zucchini Pickles Recipe
Summary
Preparation Time10 MinDifficulty LevelEasy
Ingredients
| 2 pounds yellow squash or zucchini thinly sliced | ||
| Onions | 2 Medium, sliced | |
| Salt | 1/4 Cup (16 tbs) | |
| White vinegar | 2 Cup (16 tbs) | |
| Sugar | 2 Cup (16 tbs) | |
| Celery seed | 1 Teaspoon | |
| Tumeric | 1 Teaspoon | |
| Mustard seed | 2 Teaspoon | |
Directions
Cover squash and onions with salt and water to cover for 2 hours.
Drain.
Bring other ingredients to boil and pour over vegetables.
Let stand for 2 hours.
Then, bring to a boil for 5 minutes.
Pack in sterilized jars and seal.
Makes 3 pints.
Drain.
Bring other ingredients to boil and pour over vegetables.
Let stand for 2 hours.
Then, bring to a boil for 5 minutes.
Pack in sterilized jars and seal.
Makes 3 pints.
Chef
