Pickled Squash

1. 1

   Add

2. 2

   squash, onions, pepper and pimento to a large pot, then add salt and water and soak for 1 hour.

3. 3

   Drain.

4. 4

   Combine sugar, vinegar,

5. 5

   mustard and celery seed and bring to a boil. Add vegetables

6. 6

   and

7. 7

   bring to a boil again.

8. 8

   Pour hot mixture into hot sterilized jars, leaving 1/4 inch headspace.

9. 9

   Remove air bubbles; wipe jar rims.

10. 10

    Cover at once with metal lids and screw on

11. 11

    bands.

12. 12

    Process

13. 13

    in

14. 14

    hot water bath for 10 minutes. Yield: 4 quarts.

* Per serving · 4 servings · Values may vary.

No additional tips available.