Squash pickles
2 pints
Ingredients
| Quantity | 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 |
Directions
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