Servings: 1
Ingredients
- 1 gal sliced squash - (abt 4 1/4 lbs)
- 2 x green bell peppers diced
- 5 med onions diced
- 1/2 c. salt
- 5 c. vinegar, 5% acidity
- 4 1/2 c. sugar
- 1 tsp grnd mustard
- 1 1/2 tsp turmeric
- 1 tsp celery seeds
- 20 whl cloves in spice bag
Directions
- 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 c. salt; let stand 3 hrs. 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 min. Begin counting time as soon as all the warm jars are placed in actively boiling water.
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