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Squash Pickles

Yield 3 1/2 pints


  • 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

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