Zucchini And Summer Squash Pickles - cooking recipe

Ingredients
    8 c. zucchini and yellow squash, cut in chunks (do not peel)
    2 large onions, thinly sliced
    4 medium red and green peppers (2 each), seeded and sliced in rings
    pickling salt
    2 c. cider vinegar
    2 tsp. yellow mustard seed
    2 c. sugar
    2 tsp. celery seed
Preparation
    In earthenware crock or stainless steel, glass or enamel container, arrange a layer each of squash, onions and peppers; salt top layer liberally.
    Continue layering with remaining vegetables and salt.
    Cover; set aside one hour.
    Drain off liquid and rinse well.
    In large pot over medium-high heat, bring vinegar, sugar, mustard seed and celery seed to boil.
    Add vegetables; return to boil.
    After 10 seconds, remove from heat.
    Ladle into hot sterilized jars to 1/4-inch from top.
    Seal.
    Process 5 minutes in a boiling water bath.
    Makes 4 pints.

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