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.
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.
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