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Spicy Squash Pickles

Discussion in 'Food Forum' started by MrsKitty, Jun 6, 2004.

  1. MrsKitty

    MrsKitty

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    1 gallon sliced squash
    8 medium onions, sliced
    1/2 cup rock salt
    1 tsp. cloves
    1 tsp. celery seed
    2 Tbsp. mustard seed
    1 1/2 tsp. tumeric
    5 cups vinegar
    5 cups sugar

    Soak squash and onions in iced salt water for 3 hours. Remove squash and onions. Rinse twice.

    Bring remaining ingredients to boil. Add squash and onions, return to boil. Boil for five minutes.

    Place mixture in steralized jars. Fill within 1/2 inch of top.

    Add rims and lids.

    Process for 10 minutes in a water bath.

    Yield: 6-7 pints.

    From: Treasured Recipies: Pauls Creek Baptist Church.