I had never heard of these until my Great Aunt gave some to me to try last year. I donâ€™t even like squash, but one taste of this kind and I was hooked! They tasted, to me, like Bread and Butter Pickles; crunchy and sweet. Yummy.Â I even began growing my own yellow crook neck squash, just so I can make my own Squash Pickles! Try them, and they may become a new family favorite.
Old-Fashioned Squash Pickles
9 cups (about 4-5 whole) sliced yellow squash
2 onions, sliced (1 cup)
2 med. red peppers, chopped (1 1/2 cups)
2 med. green peppers, chopped (1 1/2 cups)
1/3 c. pickling salt
3 1/2 cups cider vinegar
3 1/2 cups sugar
1 tsp. celery seeds
1 tsp. mustard seeds
In a 6-8 qt. pot, combine all of the veggies with the salt, and add enough water to cover. (Note: itâ€™s best to use a stainless steel, enamel, or nonstick pot.) Cover and let stand for 2 hours. Drain mixture well in a large colander. Rinse and drain again.
In the pot, combine the remaining ingredients. Heat to boiling, stirring to dissolve the sugar. Add drained squash mixture. Boil for 5-7 min. Fill hot jars up to 1/2 in. from top with the mixture and cover with hot lids. Screw on lid rings, and hot water bath for 10 minutes.