SQUASH PICKLES

Squash Pickles image

Provided by Audrey Giles

Time 1h40m

Yield 20

Number Of Ingredients 10

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8 cups sliced yellow squash
2 cups thinly sliced onion
2 tablespoons pickling salt
3 cups white sugar
1 (4 ounce) jar chopped pimento peppers
½ cup thinly sliced green bell pepper
½ cup white vinegar
1 teaspoon celery seed
1 teaspoon mustard seed
½ teaspoon dry mustard

Steps:

Combine squash and onion in a large glass or ceramic bowl. Sprinkle with pickling salt and let stand for 1 hour. Drain well.n
Inspect jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until pepper mixture is ready. Wash new, unused lids and rings in warm soapy water.n
Combine sugar, pimento peppers, bell pepper, vinegar, celery seed, mustard seed, and dry mustard in a large Dutch oven and bring to a boil. Add drained squash and onion and bring to a boil again.n
Pack mixture into the hot, sterilized jars, filling to within 1/4 inch of the top, keeping as much of the liquid as you can. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.n
Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.n

Nutrition Facts : Calories 136.5 calories, Carbohydrate 34.2 g, Fat 0.3 g, Fiber 1.5 g, Protein 0.9 g, Sodium 700.4 mg, Sugar 30.9 g