|
|
Canned Squash Pickles
|
| |
| |
| Ingredients: |
| |
8 cups chopped squash
2 cups chopped onions
4 medium chopped bell peppers -- see * Note
2 teaspoons celery seed
2 teaspoons mustard seed
3 cups sugar
2 cups white vinegar
1 teaspoon pickling spice
|
| Directions: |
|
* Note: Use at least 1 or 2 red bell peppers to lend color to the pickles. Mix together the squash, onions, peppers, celery seed, mustard seed and 1/3 cup salt; cover with water and let sit for 1 hour. Drain liquid off, then add sugar, white vinegar and pickling spice. Let come to a boil. Mix and let boil for 2 minutes . Put in jars and seal.
|
|
|
|
|
Expo 67 -Tablatures - Top
10
