Pickled Yellow Squash

Recipe Ingredients

8 cups	1896ml	Thinly sliced yellow squash - (abt 3 lbs)
2		Water
2/3 cup	157ml	Pickling salt
3 cups	594g / 20oz	Sugar
2 cups	474ml	White vinegar (5% acidity)
1 tablespoon	15ml	Celery seeds
1 tablespoon	15ml	Mustard seeds
2 cups	292g / 10oz	Chopped green bell pepper - (abt 1/2 lb)
2 cups	125g / 4.4oz	Thinly sliced onion - (abt 2 lbs)
1		Diced pimiento - (4 oz) - drained

Recipe Instructions

Place squash in a large nonaluminum container. Combine water and pickling salt, stirring until the salt dissolves; pour over squash. Cover and let stand for 1 hour. Drain well.

Combine sugar and next 3 ingredients in a Dutch oven. Add squash, green pepper, and remaining ingredients; bring to a boil. Remove from heat, and pack into hot jars, filling to 1/2 inch from top. Cover with hot vinegar syrup, filling to 1/2 inch from top.

Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling-water bath 15 minutes.

This recipe yields 4 pints.

Source:
Countryplace Recipe Archive at - http://www.progressivefarmer.com/countryplace

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