Summer Squash Pickle Recipe #10261
A nice change from cukes-
by DiB's
2½ hours | 10 min prep
4 Pints
- 2 medium onions, thinly sliced
- 2 red bell peppers or green bell peppers, skinned and seeded (I've never skinned mine)
- 2 quarts cross cut zucchini (or other summer squash, 1/2 inch thick)
- 1/4 cup salt
- 2 1/2 cups white vinegar or cider vinegar
- 2 cups sugar
- 1 teaspoon dry mustard
- 1 teaspoon turmeric
- 2 teaspoons celery seeds
- 1 cinnamon stick, broken up
- 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.
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5 stars