Monday, July 23, 2007

Pickled Summer Squash

Pickled Summer Squash

4 lbs assorted summer squash – any kind works, I like a mixture
2 lbs. onions sliced thinly
Water to cover veggies
½ cup pickling salt
1 quart vinegar
1 cup honey
2 teaspoons celery seed
2 teaspoons turmeric
2 teaspoons dry mustard
2 teaspoons dill seed

Thinly slice squash and onions. Cover veggies with water and add salt. Let stand 1 hour and then drain.

Combine remaining ingredients, bring to a boil and pour over veggies. Let stand 1 hour.

Return to heat, bring to boil and cook 3 minutes. Pack in sterilized jars (don’t forget to run a knife around the edges to release the hiding air bubbles), adjust lids and process in a boiling water bath or 10 minutes.

Makes 8 pints.

No comments: