Yield: 4 Servings
Measure | Ingredient |
---|---|
1 small | Yellow squash |
3 larges | Green peppers |
3 larges | Red peppers |
1 large | Jar pimentos |
3 larges | Onions |
6 cups | Sugar |
1 quart | White vinegar |
3 teaspoons | Celery seed |
3 teaspoons | Mustard seed |
3 teaspoons | Whole cloves |
Chop peppers and onions. Slice the squash. Place in large container.
Sprinkle with ¼ cup salt; let stand 1½ hours, then drain. Place in a canning pot; add pimento, sugar, vinegar and spices. Bring to a boil. Boil 10 minutes. Place in jars and seal hot. Makes 12-14 pints.
Posted to recipelu-digest by "Diane Geary" <diane@...> on Feb 24, 1998