Pickled Squash |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-5 pints | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 4 cups summer squash, cubed | 4 cups sliced onions | 4 cups diced bell peppers |
| 1 cup pickling salt | ice | 6 cups white vinegar |
| 5 cups sugar | 3 cups water | 1 tablespoon mixed pickling spices |
| 1 | Place the squash, onions, and peppers in a large glass, ceramic, or stainless steel bowl. Sprinkle the salt over the vegetables and cover with ice. Let stand until the ice melts. Rinse in cold water and drain. |
| 2 | Combine the remaining ingredients and bring to a boil. Meanwhile, pack the vegetables into clean, hot pint jars. Cover with the boiling vinegar solution, leaving 1/2 inch headspace. Seal. |
| 3 | Process in a boiling-water-bath canner for 15 minutes, according to the directions. |