Pickled Squash

1. 1

   Combine squash and onion slices in a large enamel pot.

2. 2

   Sprinkle with the salt.

3. 3

   Stir to mix.

4. 4

   Let stand 1 hour.

5. 5

   Add water to a water bath canner and allow it to come to a boil while you complete next step.

6. 6

   Add bell pepper, vinegar, sugar, celery seeds and mustard seeds and stir to mix.

7. 7

   Bring to a boil and then fill pint jars with squash mixture.

8. 8

   Remove any air bubbles, wipe jar rims and screw on lid and ring.

9. 9

   Place hot filled jars in rack and into the now boiling water.

10. 10

    When water returns to a boil with jars in it, process for 5 minutes, or 10 minutes for altitudes of 1,001 feet to 6,000 feet.

11. 11

    Over 6,000 feet, process for 15 minutes.

12. 12

    When time is up remove jars with a jar lifter and place on counter to cool and finish sealing.

13. 13

    Refrigerate any jars that do not seal.

* Per serving · 4 servings · Values may vary.

No additional tips available.