Recipes from Charlene’s kitchen

- Posted on Aug 01, 2012 - 02:55 PM
Nanny’s Squash Pickle
 
2 qt. sliced squash
 
2 qt. sliced onions
 
1 qt. sliced bell pepper (optional)
 
½ c. salt
 
3 qt. ice cubes
 
5 c. sugar
 
5 c. vinegar
 
1½ tsp. ground turmeric
 
1 tsp. celery seed
 
1 tsp. mustard seed
 
Combine squash and onion in a large bowl. Sprinkle with salt and add ice cubes. Let stand for three hours. Drain and rinse well in cold water. Place in large stock pot. Combine sugar, vinegar and spice. Add to squash and onions. Heat to boiling point but do not boil. Pack in sterilized jars while hot and seal.