pickled squash
- Categories
- Pickles
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 25 | -(up to) |
| 30 smalls | Squash; thinly sliced |
| 6 larges | Onions; thinly sliced (up to) |
| 6 | Banana peppers; sliced in thin strips |
| ½ cup | Salt |
| 5 cups | Sugar |
| 5 cups | White vinegar |
| 2 tablespoons | Prepared mustard |
| 1 teaspoon | Tumeric seed |
| ½ teaspoon | Powdered cloves |
| 5 | minutes. |
Sprinkle salt over squash, onions & peppers. Let stand for at least 3 hours. Drain. Mix Mix together sugar, vinegar, mustard, tumeric & cloves.
SImmer for 30 minutes & then bring to a boil. Pour over squash mixture that has been put into sterilized jars. Seal. Process in boiling water bath for SHARYN STEPHENS
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .
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