So pretty, and so good!
8 cups sliced squash
2 onions, sliced in rounds
1 lb salt (yeah, that's a lot! I used about half of that)
1/2 cup diced red pepper
1 cup vinegar
1 3/4 cups sugar
1/2 tsp celery seeds
1/2 tsp mustard seed
Combine the squash and onion, sprinkle with the salt and let stand for 1 hour. Drain, rinse, well, and drain again to remove as much of the salt as possible.
Combine pepper, vinegar, sugar, and seeds. Bring to a boil and add the squash and onions. Return to a boil. Remove from heat, pack into sterilized jars and seal. Process using today's recommended guidelines.
Other sources of pickle recipes:
USDA Complete Guide to Home Canning:
Montana State University: http://www.ext.colostate.edu/PUBS/foodnut/09304.html
Are old-time pickling recipes safe?
OMG, those are beautiful (if squash can be beautiful)! I've never had squash pickles before but I'll bet I'd love them. Maybe I'll buy some squash at the Farmer's Market and can me some. They look absolutely mouth-watering! Good job!
ReplyDeleteGorgeous pickles! So many good pickle recipes going around our little country/homesteading extended family this week. I'm going to have to get in the mood and put some pickles up this weekend.
ReplyDeleteSeriously this is the best canning idea I've seen! I love it. Thanks for this.
ReplyDeleteThose look mouth-watering good. You are sure storing up some good eating for the winter.
ReplyDeleteOh they do look so pretty and so good! I may just have to try this recipe.
ReplyDeleteThanks for the link! I'm looking for a good recipe for some relish - something to eat with purple hull peas. :) Blessings, marlene
ReplyDeleteI watched someone put up a whole bunch of stuff from his garden. It took a lot of work. But I sure love to eat the stuff.
ReplyDeleteI'll post my recipe for pickled zucchini tomorrow. It's delicious too, and a good way to use those prolific squash.
ReplyDeleteToday at an auction an elderly couple walked away with an antique crock. As I admired it, the husband said, "we're going to make pickled corn!" I am so glad that the crock was going to be used as intended and not as an antique specimen!