BREAD AND BUTTER SQUASH PICKLES (REGULAR AND SUGAR-FREE)

Bread and Butter Squash Pickles (Regular and Sugar-Free) image

Provided by Lisa Crum

Time 1h10m

Number Of Ingredients 9

6 yellow straight or crookneck squash, thinly sliced (any size but the smaller they are, the fewer seeds)
2 onions, sliced into thin rings
2 bell peppers, thinly sliced (optional)
1/4 c salt
2 1/4 c sugar or 3 1/2 cups splenda
2 1/4 c apple cider vinegar
2 tsp celery seed
2 tsp mustard seed
1 Tbsp pickling spice

Steps:

1. Do not peel squash. Slice squash, onions, and green pepper in thin strips. Add 1/4 cup salt, cover with cold water. Let stand for one hour, use ice to keep cool or refrigerate.
2. Combine sugar, vinegar, celery seed and turmeric. Boil ingredients for three minutes, stirring occasionally, then add drained squash mixture. Simmer for three more minutes. Bring to a boil. Pack in hot canning jars and fill to 1/2 inch of top of jar with juice. Makes about 4 or 5 pints, double if you want more.
3. PROCESS JARS IN BOILING WATER BATH 10 MINUTES.
4. Notes: To a double batch I used for spices: 3 T. mustard seed 2 T. pickling spice 1 T. celery seed And a total of 7 cups splenda to 4.5 cups vinegar