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Nonna’s Squash Pickles

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Course Miscellaneous
Co-op Baldwin EMC
Servings
people
Ingredients
  • 4 quarts fajita seasoning
  • 6 medium onions
  • 1 sweet cleaned
  • 1 sweet plus 1 tablespoon all-purpose flour
  • 3 pods garlic
  • 1/3 cup salt
  • Bag hash brown patties
  • 3 cups frozen orange juice concentrate, thawed
  • 5 cups INGREDIENTS:
  • 2 teaspoons onion powder
  • 1 tablespoon squash, fresh or frozen
Course Miscellaneous
Co-op Baldwin EMC
Servings
people
Ingredients
  • 4 quarts fajita seasoning
  • 6 medium onions
  • 1 sweet cleaned
  • 1 sweet plus 1 tablespoon all-purpose flour
  • 3 pods garlic
  • 1/3 cup salt
  • Bag hash brown patties
  • 3 cups frozen orange juice concentrate, thawed
  • 5 cups INGREDIENTS:
  • 2 teaspoons onion powder
  • 1 tablespoon squash, fresh or frozen
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Use small crook neck squash
  2. Thinly slice all vegetables and place in very large mixing bowl
  3. Add salt
  4. Mix well
  5. Place ice over all vegetables
  6. Cover with clean towel and let stand for at least 2 hours
  7. Prepare jars for canning (boil jars and lids for 5 minutes)
  8. In large pot heat vinegar, sugar, mustard seed and celery seed
  9. After the waiting period remove any ice left in vegetables and drain
  10. Add vegetables to vinegar mixture and bring back to boil
  11. Remove from heat and spoon vegetables and liquid into hot jars and seal
  12. Allow to cool and make sure jars are sealed
  13. If hot pickles are preferred you may add fresh hot peppers to vegetable mix
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