I had never heard of these until my Great Aunt gave some to me to try not too long ago. I don’t even like squash, but one taste of this kind and I was hooked! They tasted, to me, like Bread and Butter Pickles; crunchy and sweet. Yummy!! This recipe makes me want to grow my own yellow squash, just so that I can make my own Squash Pickles!
- 9 cups (about 4-5 whole) sliced yellow squash
- 2 onions, sliced ( 1 cup)
- 2 med. red peppers, chopped (1 1/2 cups)
- 2 med. green peppers, chopped (1 1/2 cups)
- 1/3 c. pickling salt
- 3 1/2 cups cider vinegar
- 3 1/2 cups sugar
- 1 tsp. celery seeds
- 1 tsp. mustard seeds
In a 6-8 qt. pot combine all of the veggies with the salt, and add enough water to cover. (Note: it’s best to use a stainless steel, enamel, or nonstick pot.) Cover and let stand for 2 hours. Drain mixture well in a large colander. Rinse and drain again.
In the pot, combine the remaining ingredients. Heat to boiling, stirring to dissolve the sugar. Add drained squash mixture. Boil for 5-7 min. Fill hot jars up to 1/2 in. from top with the mixture and cover with hot lids. Screw on lid rings, and hot water bath for 10 minutes.