g, add the drained Quick Pickles and flour and shake until
Slice crosswise squash and onions.
Sprinkle with tablespoon salt and let stand 1 hour.
Pour liquid off before combining with other ingredients.
Combine green pepper, vinegar, sugar, celery seed and mustard seed and bring to a boil.
Pack pickles into hot sterilized jar.
Cover with vinegar mixture and seal.
Chill pickles before serving.
Combine squash and onion.
Sprinkle with salt and let stand 1 hour.
Combine green pepper, vinegar, sugar, celery seed and mustard seed.
Bring to a boil.
Add squash and onion and return to a boil.
Pack pickles into hot jars.
Cover with vinegar and seal.
Put squash, onions and bell pepper in salted ice water for 1 hour; drain well.
Mix vinegar, sugar, mustard seed, celery seed and turmeric powder together.
Bring to a boil and put in squash, onions and pepper.
Boil another 10 to 12 minutes.
Put pickles in jar and seal.
Put a layer of squash and a layer of onions in a large bowl. Sprinkle each layer with salt.
Let stand 1 hour.
Drain off excess liquid.
Heat other ingredients and pour over vegetables. Bring to a boil.
Spoon into jars and seal.
Chill at least 24 hours before serving.
This makes about 2 quarts of pickles.
Combine squash and onions.
Sprinkle with salt and let stand 1 hour.
Combine green pepper, vinegar, sugar, celery seed and mustard seed.
Bring this to a boil.
Add squash and onion; let simmer, then return to a boil.
Pack pickles into hot, sterilized jars.
Cover with vinegar mixture and seal.
Yield: 2 quarts.
Stir salt into water in very large bowl, or divide between 2 bowls.
Add squash, weight down with a plate and unopened can to keep pickles under brine.
Let stand 3 hours.
Combine sugar, vinegar and mustard seed in large kettle.
Bring to boiling, stirring until sugar dissolves.
Add drained squash, onions, pepper and pimientos.
Return just to boiling.
Cool, transfer to container with tight lid.
Refrigerate.
Will keep several weeks. Or place in clean hot jars and process 5 to 10 minutes.
he duck. Divide the Butternut Squash Gnocchi among plates. Top with
Stir salt into water in a very large bowl or divide into two bowls. Add squash. Weight down with a dinner plate and an unopened can to keep pickles under salt brine. Let stand 3 hours. Drain well.
Combine squash, onions and peppers.
Sprinkle salt over them. Let stand 1 hour.
Drain.
Mix spices, vinegar and sugar in a large pan.
Bring to a boil.
Pour over pickles.
Cold pack for 20 minutes.
Sprinkle squash, onion and pepper mixture with salt to taste (approximately 1 1/2 teaspoons).
Cover with ice water and let stand 2 hours (or overnight) in refrigerator.
Mix other ingredients and bring to boil.
Add vegetable mixture but do not boil.
Allow to heat thoroughly but remove from heat as soon as they start to boil.
Fill hot, sterilized jars with hot pickles and add liquid to top.
Seal.
Wash squash and cut into thin slices.
Peel onions, then slice very thin.
Add to squash.
Cover squash and onions with water and add salt.
Let stand 2 hours and drain.
Bring all ingredients to a boil and heat 5 minutes.
Pack into jars, leaving 1/2 inch headspace.
Screw Kerr cap on firmly tight.
Sprinkle squash and onions with salt and set aside for 1 hour. Bring all other ingredients to full boil.
Drain salt from squash and onions.
Add squash and onions to vinegar mixture and bring to full boil.
Pack in sterile jars and seal.
Wash and slice squash.
Peel and slice onion thin.
Put squash in pan; add onions.
Cover with water and salt.
Let stand 2 hours.
Drain well.
Bring all ingredients to a boil, then add squash, onions and pepper.
Bring back to boil and boil 5 minutes, then pack into hot jars and seal.
Process in hot water bath 15 minutes.
Take out.
Make sure lids are tight.
Soak squash in ice water with 1/3 salt for 2 hours.
Drain squash well.
Bring other ingredients to a boil.
Put squash in and boil for 3 minutes.
Put in jars and seal.
Makes 3 or 4 pints.
Sprinkle salt over squash; let stand for 1 hour.
Drain through colander; do not rinse.
While squash is standing, chop onions and peppers; set aside.
When squash has been drained, bring vinegar, sugar, celery seed and mustard seed to a boil.
Add squash, onions and peppers.
Bring to a boil again; boil 15 minutes.
Put in jars.
Place squash, onions and peppers in large container with 1/2 cup salt.
Cover with water and ice cubes.
Refrigerate for 3 hours.
Mix other ingredients and bring to a boil.
Drain squash mixture and rinse.
Pour liquid mixture over squash and boil for 7 minutes.
Pour into jars and seal.
Makes 7 pints.
Wash squash and slice thin; chop onions and peppers.
Mix squash and salt; let stand 3 hours.
Drain.
Combine sugar, vinegar and spices; bring to a boil.
Add squash mixture and heat just to boiling point.
Pack in sterilized jars and seal while hot.
Layer squash and sprinkle with salt until all squash are in a large container.
Cover with cold water and soak overnight.
Drain squash.
Combine squash with all other ingredients and boil 3 or 4 minutes.
Seal in hot, clean jars.
Soak squash, onions and peppers in icy salt water one hour. Wash thoroughly. Bring sugar, vinegar and spices to a boil. Add squash, onions and peppers. Boil for 3 to 5 minutes. Seal in jars.