Squash Pickles
Instead of trying to make dill pickles this summer, try this tasty recipe that can accompany any meal. 63
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Ingredients
| 5 | pounds |
winter squash
|
|
| 4 | cups |
onions
|
|
| 2 | each |
sweet bell peppers
|
|
| ¾ | cups |
salt
|
|
| 2 | quarts |
ice cubes
|
* |
| 1 | teaspoon |
black pepper
|
|
| 5 | cups |
sugar
|
|
| 1 ½ | teaspoon |
turmeric
|
|
| 2 | tablespoons |
prepared mustard
|
|
| 5 | cups |
vinegar
|
|
| 2 | tablespoons |
celery seeds
|
Directions
Wash squash. Cut in ¼ x ⅛ inch slices. Cut onions and pepper the same. Place in large container. Sprinkle salt and add ice. Cover and let stand 3 hours. Drain and rinse. Mix sugar, turmeric, mustard, vinegar, celery seed and pepper in a big pot. Place on medium heat to below boiling point. Add other ingredients. Heat the same and place in jars.
