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.

Ingredients:

• 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 

Instructions:

• 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.