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Nancy's Kitchen - Tried and Tested Recipes
Squash Pickles

Squash Pickles

8 c. yellow squash, sliced
2/3 c. salt
2 c. sliced onion
2 c. sliced bell pepper
1 lg. jar pimientos
3 c. sugar
2 c. white vinegar
2 T. mustard seed
2 T. celery seed

Mix salt with 3 quarts water, add the sliced squash and let soak for one hour. Drain but do not rinse. Make a syrup with the sugar, vinegar, mustard seed and celery seed. Bring the syrup to a boil and add the squash, onion, bell pepper and pimientos. Let come to a boil again, then turn off heat. Do not continue to boil. Place in jars and seal well. Let set 2 to 3 weeks before serving.  


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