Pickled squash
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 25 | -(up to) | |
| 30 | smalls | Squash; thinly sliced |
| 6 | larges | Onions; thinly sliced (up to) |
| 6 | Banana peppers; sliced in thin strips | |
| ½ | cup | Salt |
| 5 | cups | Sugar |
| 5 | cups | White vinegar |
| 2 | tablespoons | Prepared mustard |
| 1 | teaspoon | Tumeric seed |
| ½ | teaspoon | Powdered cloves |
| 5 | minutes. | |
Directions
Sprinkle salt over squash, onions & peppers. Let stand for at least 3 hours. Drain. Mix Mix together sugar, vinegar, mustard, tumeric & cloves.
SImmer for 30 minutes & then bring to a boil. Pour over squash mixture that has been put into sterilized jars. Seal. Process in boiling water bath for SHARYN STEPHENS
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .
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