Pheba Watson, Tyler, Texas, submitting this Squash Pickles recipe, and wrote, “My mother makes these squash pickles, and my husband LOVES them. To me, yellow squash and zucchini taste the same, so I am sure they could be substituted for each other.”
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8 cups thinly sliced yellow squash or zucchini
4 bell peppers (1 red, if possible, for color), sliced thin
2 cups thinly sliced onion
3⁄4 cup salt
2 cups apple cider vinegar
1 teaspoon celery seed
2 teaspoons mustard seed
3 cups sugar
Mix together squash, peppers, onion and salt. Let set 1 hour in ice water. Drain. Wash well.
Combine remaining ingredients in saucepan and boil for a few minutes; pour over vegetables. Return to saucepan and bring to boil. Boil 2 to 4 minutes. Put in jars and seal. Yield about 4 pints.