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Jun 4, 2016

Squash Pickles??

Yep, you heard correctly.
My mom found & saved the following recipe from the East Texas Farm & Ranch Living section in one of our local newspapers.
I immediately went out to our local farmers market and purchased some fresh squash.

  • 10 cups sliced squash (I used the goose-necks)
  • 2 medium bell peppers, chopped 
  • 4 medium onions, sliced 
  • 1/2 cup salt 
  • 1 four Oz. jar pimentos, diced
  • 2 1/2 cups apple cider vinegar
  • 3 cups sugar
  • 1 teaspoon mustard seeds
  • 1 teaspoon celery seeds 

  • Mix squash, peppers, onions & pimentos in large pot. Pour salt over the top & cover with water. Allow to sit for a couple of hours.
  • Drain water off of squash mixture & add remaining ingredients. 
  • Place on stove & bring to a boil.
  • Remove from heat and ladle into hot, sterile pint or quart jars. Make sure to leave 1/4" from top of jars.
  • Process as recommended by canning instructions. 

This one is just out of the boiler & is extremely hot. I made 6 pints and 1 quart. Can't wait to taste a jar in a few days time.


Carol- Beads and Birds said...

Let us know how good they are. I have never heard of squash pickles, but heck, why not!! Sound good to ME!
xx, Carol

Kristie said...

I'm anxious to hear how they taste. Please let us know. Are these pressure canned or waterbath?

Needled Mom said...

I'll bet they will be delicious.

allthingzsewn said...

Girl, those things will be gone before fall gets here. You wouldn't know they weren't cucumbers with you hadn't canned them yourself. I'm telly you , better put up a few more jars.
Your's are pretty too nice and clear.

Anonymous said...

Now that's boggling my mind, but it sounds good! Here's hoping someone gives me extra squash from their garden this year!


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