Zucchini And Summer Squash Pickles - cooking recipe
Ingredients
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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
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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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