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Squash Pickles Recipe


Pickled squash...yum!


  • 4 c. sliced yellow squash (I used a mixture of zucchini and yellow squash)
  • 3 c. sugar
  • 2 c. vinegar
  • 1 tsp. mustard seed
  • 2 tsp. celery seed
  • 1 c. green pepper, coarsely chopped
  • 1/2 c. sweet red pepper, coarsely chopped
  • 2 large onions, thinly sliced into rings


Place squash in salty water to cover; let stand one hour. Drain well and set aside. Combine sugar, vinegar, mustard seed. and celery seed in pan. Bring the mixture to a boil; add vegetables. Return to boil and boil gently for five minutes. Pack in jars; seal. Process.

*This recipe will only make about 3 or 4 pints. I usually double or triple the recipe to make and save time.

Kitchen Kettle Village, pickled, pickled squash

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