Pickled Squash

Latnie B. Kesee, FMS

  • 2/3 cup salt
  • 3 quart water
  • 8 cup squash
  • 1 jar pimento
  • 2 cup onions, sliced
  • 2 cup bell peppers
  • 3 cup sugar
  • 2 Tbsp mustard seeds

Take a dish pan and put the 3 quarts of water and salt and pour over squash in pan; let squash set for an hour, stirring occasionally. Rinse off and put on a towel to drain. Wile squash is soaking, mix your vinegar, 3 cups sugar and 2 tablespoons mustard seeds and bring to a boil and add all vegetables and bring to a quick boil.

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