ezRecipe-Zee: Cooking Recipe: How to make Bread And Butter Pickled Squash

Bread And Butter Pickled Squash

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Date Added:	April 15, 2008
Calories:
Serves:	0
Prep. Time:	0:00
Category:	Preserved Foods, Vegetables, Copy Cat / Restaurant

Ingredients:

1     gallon        sliced squash - (abt 4 1/4 lbs)
2                   green bell peppers
5     medium        onions
1/2   cup           salt
5     cups          vinegar, 5% acidity
4 1/2 cups          sugar
1     teaspoon      ground mustard
1 1/2 teaspoons     turmeric
1     teaspoon      celery seeds
20                  whole cloves

Directions: one line for each direction. When saved the lines will be numbered.

Select small to medium-sized yellow summer squash, about 1- to 1 1/2-inches in diameter. Cut squash into 1/4-inch slices and combine with peppers and onions. Stir in 1/2 cup salt; let stand 3 hours. Drain.
Mix vinegar with sugar and spices; heat to boiling. Remove spice bag. Pack squash, peppers, and onions into pint jars. Cover with boiling vinegar solution. Adjust lids.
Process in boiling water 10 minutes. Begin counting time as soon as all the hot jars are placed in actively boiling water.
This recipe yields ?? servings.

Notes:
Recipe distributed by Melissa Mixon, Ph.D., R.D., L.D., Extension Home Economics Leader and Human Nutrition Specialist

Rating: ()

Added On: April 15, 2008

* Canning Recipes at http://ext.msstate.edu/pubs/pub220.htm