This summer squash pickles recipe is a great use for extra summer squash or zucchini from the garden.
From the recipe’s author: “I was a resident of Rockingham County, New Hampshire, for 43 years and moved to Walland, Tennessee, in 1990. With a longer growing season, I needed to find a way to use all my summer squash, which is quite prolific. This recipe is fantastic!”
Preparing the Vegetables
Ingredients
10 cups thinly sliced summer squash (or zucchini)
2 cups thinly sliced onion rings
2 cups thinly sliced green pepper
1 large jar diced pimento
2/3 cup salt
Instructions
Soak squash, onions, and green pepper in 2 quarts salted water for 2 hours. Drain.
Syrup
Ingredients
3 cups sugar
2 cups apple cider vinegar
2 tsp celery seed
2 tsp mustard seed
Instructions
Combine syrup ingredients and bring to a boil.
Drop drained squash, onion, green pepper, and pimento into the syrup but don’t cook. Mix well.
Put mix into hot sterilized jars and cover with syrup. Process in water bath for 15 minutes.
