Pickled Squash
- 8 cups diced yellow squash (do not peel)
- 2 cups diced onion
- 1 1/2 diced bell pepper
- 1 (4-oz.) jar pimento, diced
- 3 cups sugar
- 2 cups vinegar
- 2 Tbsp. salt
- 2 tsp. celery seed
- 2 tsp. mustard seed
- Hot green pepper (to taste)
- Turmeric
- In a large container, combine squash, onion and peppers. Sprinkle salt over vegetable mixture. Let stand 1 to 1 1/2 hours, drain well. Meanwhile, mix vinegar, sugar, mustard seed and celery seed in saucepan. Bring to a boil and cook for one minute. Remove from heat and pour over vegetables and mix well. Bring back to a rolling boil for about 2 minutes. Remove from heat and add pimento. Fill clean jars with hot mixture and seal. Makes about 4 pints. For a brighter yellow color add a little turmeric.
yellow squash, onion, bell pepper, pimento, sugar, vinegar, salt, celery, green pepper, turmeric
Taken from www.cookbooks.com/Recipe-Details.aspx?id=94778 (may not work)