I love squash just about any way you can fix it. But my most favorite way is putting up Squash Pickles. Talk about delicious! This is a great way to use up some of the excess of your Lemon Squash, or any variety of yellow squash.
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Never heard of it? Well, it may just be time to make a batch and try it. Each time I make it, I find I have to triple and quadruple the recipe, because everyone wants their share. I also want to make sure I have at least a case for my own pantry, and we use it often.
It is a perfect accompaniment to most any meal. Having a barbeque this weekend? Put a bowl of this on the table. Is it too hot to cook? Just put together a salad buffet, and let this serve as one of the sides.
Handle them just as you do pickles. Make sure they are chilled before serving, and store them in the refrigerator.
And be sure to make extra jars. You will want plenty to share, to give as gifts and some for your own pantry!
Squash Pickles
- 8 cups sliced Yellow Squash
- 2 cups Green Peppers – chopped
- 3 cups Onion – chopped
- 3 cups White Vinegar
- 3 cups Sugar
- 1 t. Mustard Seed
- 1 t. Celery Seed
- 1/2 cup Salt
Cover the squash and onion with ice water. Add salt and allow to stand for 1 hour. In a large pot, mix together sugar, vinegar, mustard seed, and celery seed. Bring to a boil.
Dip squash and onions from ice water. Let drain, then add to the pot. Boil 7 to 8 minutes. Add peppers.
Turn off the heat. Place in sterilized pint jars. Can (using proper canning procedures) in a water bath canner for 10 minutes.
Yield: Approximately 5 pints.
Chill before serving.
