PgrancerThe family recipe box

Sides · Condiments & Pickles

Squash Pickles

Source
Grandma's Notepad (handwritten, pp. 31-32)
Serves
makes 4 cups
Prep
1 hr drain

Ingredients

  • 1 medium onion
  • 3 small yellow summer squash
  • 1/4 tsp ground mustard
  • 3/4 tsp celery seed
  • 3/4 tsp mustard seed
  • 1 red pepper, cut in 1/4 inch strips
  • 1 Tbsp salt
  • 1 cup sugar
  • 3/4 cup white vinegar

Steps

  1. Place the squash, pepper, and onion in a colander over a plate, sprinkle with salt, and toss. Set aside 1 hour to drain.
  2. In a large saucepan, combine the remaining ingredients and bring to a boil, stirring to dissolve the sugar. Add the vegetables and return to a boil. Remove from heat and cool completely.
  3. Transfer to a covered container and refrigerate at least 4 days before serving. May be stored in the refrigerator up to 3 weeks.

Notes

  • Makes 4 cups. Can use cucumber or zucchini in place of squash.
  • This recipe spans two notepad pages (31-32) — merged here into one file.
The original: Squash Pickles
The original

See also: Squash Pickles

pickledsquashmake-ahead