Pickled squash

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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