Categories: canning- pickles

Ingredients

• 12 medium-sized squash (the fewer seeds the better; zucchini is a good choice)
• 4 medium- sized onion
• 4 medium green sweet peppers
• 7 cups sugar
• 6 cups cider vinegar
• 2 cups water
• 2 Tbsp. celery seed
• 4 Tbsp. mustard
• 1 1/2 tsp. turmeric

Directions

1. Wash and thinly slice squash, onions and peppers. Soak in brine water (3/4 cup salt to 6 quarts water) three hours, drain.
2. Combine sugar, vinegar, water and spices in a large preserving kettle; boil two or three minutes; ass squash mix and boil until clear (about 20 minutes). Pour into hot, sterilized half-pint jars, leaving 1/2 inch of head space.
3. Add lids. Process for 15 minutes in a boiling water bath.

4. makes 4-6 half pints

5. Note: If you plan to use the pickles within 30 days, you can skip processing them in a boiling water bath and store them in the refrigerator.

Email to a friend | Print this recipe | Back