Pickled Yellow Squash
GreekVegetarianAdvanced180 minBy Northstar
Ingredients
Servings
4
- 8 cup sliced yellow squash
- 4 each onions, sliced
- 2 each bell peppers, sliced
- 0.5 cup non-iodized salt
- 3 cup granulated sugar
- 3 cup white distilled vinegar
- 1 tsp celery seed
- 1 tsp mustard seed
Instructions
- 1
Place squash, onions and peppers in a large container.
- 2
Sprinkle with salt.
- 3
Cover with ice and fill container with water.
- 4
Let mixture stand 3 hours.
- 5
Boil sugar, vinegar, celery seed and mustard seed for 3 minutes.
- 6
Add the squash to sugar mixture and boil 3 minutes longer.
- 7
Put squash in 8-ounce hot sterile jars.
- 8
Cover with the liquid and seal.
- 9
Yields 8 (8-ounce) jars.
Tags
greekjoy-of-canning