Squash Pickles

Oxmoor House
3 1/2 pints


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2 quarts thinly sliced yellow squash
2 cups thinly sliced white onion
1 cup chopped green pepper
1/4 cup salt
2 1/2 cups cider vinegar
3 cups sugar
2 teaspoons celery seeds
2 teaspoons mustard seeds


Layer squash, onion, and green pepper in a large glass or ceramic container; sprinkle with salt. Cover and let stand 1 hour. Rinse squash mixture several times in cold water; drain well.

Combine vinegar, sugar, celery seeds, and mustard seeds in a stainless steel stockpot; bring to a boil. Add squash mixture. Reduce heat; simmer 10 minutes, stirring occasionally.

Pack squash and onion into hot sterilized jars; cover with syrup, leaving 1/2-inch headspace. Remove air bubbles. Cover at once with metal lids, and screw bands tight. Process in boiling-water bath 15 minutes.

Created date

February 2010