Pickled Squash
Serves: 6
Fatima Kris
1 January 1970
Based on User reviews:
47
Spice
58
Sweetness
55
Sourness
37
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Salt2 small
Onion (thinly sliced)2.25 cups
White Sugar2 cups
Distilled White Vinegar2 tsps
Mustard Seed1 tsp
Ground Turmeric1 tsp
Celery SeedDirections:
1
In a large non-aluminum pot, combine the squash, bell pepper, and onions
2
Cover with salt, and let stand for 2 hours to release the liquids
3
Stir occasionally
4
Just before the 2 hours are up, combine the sugar, vinegar, mustard seed, turmeric and celery seed in a saucepan
5
Bring to a boil
6
Drain the salty liquid from the vegetables
7
Pour the spice brine over the vegetables, and let stand for 2 more hours
8
Bring to a boil once again, and simmer for about 5 minutes
9
Ladle into 1 pint sterile jars, filling with the liquid to within 1/4 inch of the top
10
Wipe rims with a clean towel, and run a thin spatula around the inside of the jar to remove air bubbles
11
Seal with lids and rings
12
Process for 10 minutes in a simmering water bath to seal completely