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Recipe : Entry # 4725
Cindy Parnell
Recipe Title
Nonna's Squash Pickles
Recipe Theme
Baldwin EMC
4 quarts sliced yellow squash

6 medium onions

1 sweet green bell pepper

1 sweet red bell pepper

3 pods garlic

1/3 cup salt

Bag of ice

3 cups white vinegar

5 cups sugar

2 teaspoons celery seed

1 tablespoon mustard seed
Use small crook neck squash. Thinly slice all vegetables and place in very large mixing bowl. Add salt. Mix well. Place ice over all vegetables. Cover with clean towel and let stand for at least 2 hours. Prepare jars for canning (boil jars and lids for 5 minutes). In large pot heat vinegar, sugar, mustard seed and celery seed. After the waiting period remove any ice left in vegetables and drain.  Add vegetables to vinegar mixture and bring back to boil. Remove from heat and spoon vegetables and liquid into hot jars and seal. Allow to cool and make sure jars are sealed. If hot pickles are preferred you may add fresh hot peppers to vegetable mix.