Summer Squash Pickles

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I was a resident of Rockingham County, NH for 43 years and moved to Walland, TN in 1990. With a longer growing season, I needed to find a way to use summer squash which is quite prolific. This recipe is fantastic!

Ingredients

10 cups thinly sliced summer squash
2 cups thinly sliced onion rings
2 cups thinly sliced green pepper
1 large jar diced pimento
2/3 cup salt

Instructions

Soak squash, onions, green pepper in 2 quarts water for 2 hours. Drain.

Syrup

Ingredients

3 cups sugar
2 cups apple cider vinegar
2 tsp celery seed
2 tsp mustard seed

Instructions

Combine syrup ingredients and bring to a boil. Drop drained vegetables and pimento into the syrup but don’t cook. Mix well. Put mix into hot sterilized jars and cover with syrup. Process in water bath for 15 minutes.

Cooking & Recipes

Yield: 

6 pints

Preparation Method

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