Squash pickles

Yield: 2 pints

Measure Ingredient
4 mediums Yellow squash; sliced 1/4 inch thick
½ cup Pickling salt
2 smalls Onions; thinly sliced
½ cup Sugar
1½ cup Vinegar (5% acidity)
3 tablespoons Dry mustard
1 tablespoon Ground ginger
1 tablespoon Curry powder
6 eaches Whole peppercorns

Layer squash and salt in a large glass or plastic container.

Cover and let stand about 4 hours. Rinse squash several times in cold water; drain well.

Place squash and onion in a large Dutch oven. Combine remaining ingredients in a small, heavy saucepan, mixing well. Bring to a boil; boil 5 minutes, stirring often.

Pour vinegar mixture over squash; bring mixture to a boil, and cook 5 minutes or just until squash is crisp-tender.

Pack into hot sterilized jars, leaving ¼-inch headspace. Cover at once with metal lids, and screw bands tight. Process in boiling-water bath for 15 minutes.

"Southern Living" August, 1981 Typos by Jeff Pruett Submitted By JEFF PRUETT On 08-14-95

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