Summer squash pickles

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

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