Yield: 1 Servings
|30 smalls||Squash; thinly sliced|
|6 larges||Onions; thinly sliced (up to)|
|6||Banana peppers; sliced in thin strips|
|5 cups||White vinegar|
|2 tablespoons||Prepared mustard|
|1 teaspoon||Tumeric seed|
|½ teaspoon||Powdered cloves|
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, .