Tuesday, July 8, 2008

Canned Squash Pickles

This is one my favorite things!!! I have won first place in the county fair the last 4years for this recipe. You can eat these with a vegetable dinner or just by themselves. Yum!

9 c. sliced (yellow) squash
2 med. onions, sliced
2 med. green bell peppers, cut into strips
2 med. red bell peppers, cut into strips
1/3 c. pickling salt
3 1/2 c. cider vinegar
3 q1/2 c. sugar
1 t. celery seeds
1 t. mustard seeds

In a 6-8 qt. stainless steel pan, combine all veggies and salt. Add water to cover. Cover and let stand two hours. Drain in a extra large colander. Rinse and drain again.

In the pan combine vinegar, sugar and both seeds. Heat to boiling, stirring to dissolve sugar. Add squash mixture. Boil for 5-7 minutes. Put into hot jars and cover with hot flats. Seal with bands and hot water bath for 10 minutes. Please use caution when canning. Refer to the Ball Blue Book of Canning for specific details about hot water bathing.

These are best when they sit for 2 or 3 days (after they seal). I hope you enjoy this recipe as much as I do!

Blessings!!!!!! ENJOY!!!

7 comments:

Vanessa said...

Hmm this sounds delicious. I'm assuming since were canning the squash, this can be saved for later use?

Thanks for the recipe :)

Mrs. Darling said...

I used to make these with zucchini squash. They are indeed yummy!

MyKidsMom said...

Oh my, I'm going to have to try these out this year. I'm even now trying to remember why I didn't plant yellow squash in my garden (maybe our planting season ran too late for them?).

I will have lots of zucchini though, so I'll be digging back in your posts to find recipes for that. I'm pretty sure I've come across them before.

Have a great day!

Mimi said...

Thanks Marva! I just love squash, and I love pickled foods. I'll be making this tomorrow!

Mimi said...

OK, I did my first canning. Now I just hope it turns out to be good!
Keep your fingers crossed for me.

Steph at Problem Solvin' Mom said...

This sounds delicious, Marva! I will definitely have to try it out. One of my favorite summer squash recipes is a casserole made with one can of condensed cream of chicken soup, about 2/3C of minute rice (I always just estimate) and salt and pepper. Mix well and top with crumbled cheese crackers or crouton crumbles.

Take care,
Steph

Bobbisox said...

Marva, this recipe sounds really good and I will buy some yellow squashes to do it with, we have plenty of bell peppers and stuff but the squashes all died from being dug up by the skunks time and time again.
What flavor would this be like, a bread and butter pickle? Again, thank you.