Back by popular demand!!! Yellow Squash Pickles
4 qt. sliced squash (thinly sliced)
6 med. white onions (thinly sliced)
2 tbsp. garlic powder
1 large green pepper (diced)
1 large red pepper (diced)
1 1/3 cup Pickling salt
Combine the above ingred. in a granite kettle and cover with ice.
Stir every hour for 3 hours....then rinse with cold water...drain.
Combine the following ingred. into a granite kettle
5 cups white sugar
3 cups white vinegar
1 1/2 tbsp. tumic
1/2 tbsp. celery seed
1 tbsp. mustard seed
Bring these ingred. to a rolling boil....add the vegetables.
Bring to a rolling boil. Add 1/4 teaspoon of Alum into the empty hot jars then add the squash mixture and seal.
Process 10 min. in boiling water. This recipe makes approx. 6 pints. If any questions feel free to e-mail.Blessings,
Kathy
