This summer squash pickles recipe is a great use for extra squash or zucchini from the garden.
From the author: “I was a resident of Rockingham County, New Hampshire, for 43 years and moved to Walland, Tennessee, in 1990. With a longer growing season, I needed to find a way to use all my summer squash, which is quite prolific. This recipe is fantastic!”
Soak squash, onions, and green pepper in 2 quarts salted water for 2 hours. Drain.
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.