Summer squash pickles
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Yellow squash |
| 3 | larges | Green peppers |
| 3 | larges | Red peppers |
| 1 | large | Jar pimentos |
| 3 | larges | Onions |
| 6 | cups | Sugar |
| 1 | quart | White vinegar |
| 3 | teaspoons | Celery seed |
| 3 | teaspoons | Mustard seed |
| 3 | teaspoons | Whole cloves |
Directions
Chop peppers and onions. Slice the squash. Place in large container.
Sprinkle with ¼ cup salt; let stand 1½ hours, then drain. Place in a canning pot; add pimento, sugar, vinegar and spices. Bring to a boil. Boil 10 minutes. Place in jars and seal hot. Makes 12-14 pints.
Posted to recipelu-digest by "Diane Geary" <diane@...> on Feb 24, 1998
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