I absolutely love to can and every spring, summer and fall...you can usually find me canning something every week. When winter rolls around...we are usually stocked up on delicious foods that I personally canned from the fruits and veggies that I harvested from our summer garden.
If you grown squash in your garden...this is a great way to use up that squash and to turn it into some delicious tasting pickles that you preserve by home canning them in a water bath canner.
Crookneck Squash Pickles Recipe
8 cups sliced thin crookneck squash
2 cups sliced onion
1 tablespoon salt
1 cup diced green pepper
2 cups cider vinegar
3 1/2 cups granulated sugar
1 teaspoon celery seed
1 teaspoon mustard seed
Combine squash and onion, sprinkle with salt and let stand for 1 hour. Combine remaining ingredients and bring to a boil. Pack squash and onion into hot sterilized jars. Cover with vinegar mixture leaving a 1/4" head space. Seal in a boiling water bath canner for 15 minutes. Remove from canner and let them cool down. Once cool...check to make sure they sealed properly.
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