Pickled Squash.

The idea of this stuff freaked me out. I had seen this recipe for years now and always skipped it. I just fried and baked our squash and ignored the idea of preserving it.

Well, my MIL came around last week with a recipe and three large yellow squash in hand. And, honestly, I am a sucker for a new canning recipe. So I buckled down and decided that I would give it a try.

Try it! You might like it!

While I cooked this stuff on the stove I was impressed. I picked one out gave it a taste and ran over to R to try it as well. His eyebrows raise: “Not bad!” The eyebrows always say it all.

With a few ingredients from the garden and some homemade Apple Cider Vinegar, I was able to make 6 pints of summer! What’s great is that it is a super simple recipe. There is a 2 hour standing time commitment so it’s perfect if you have a few hours that need to be split. I am just letting you know a head of time because I didn’t read the 2 hour prep time needed when I started!



4 c. Yellow Squash
1 c. Onion
Green Bell Pepper, sliced thin
Red Bell Pepper, sliced thin
1 c. Apple Cider Vinegar
1 1/2 c. Sugar
1 tsp. Mustard Seed
1 tsp. Celery Seed
A Pinch of Salt

1.) Combine squash, onions, and peppers in water and salt and set aside for two hours.
2.) Drain the vegetables and place in a stock pot. Add vinegar, sugar, and seasoning and bring to a boil.
3.) Pack into pint jars leaving a 1/2 inch headspace and water bath process for 10 minutes.



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