Summer Squash Pickles

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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!”

Photo Credit:

Sherry Yates Young/Shutterstock

Preparation

Ingredients

10 cups thinly sliced summer squash (or zucchini)

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, and green pepper in 2 quarts salted 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.