Summer Squash

Canning Pickled Squash Recipe

2 pounds of Squash, peeled, seeded and cut into 1/2-inch cubes
1 1/3 cups sliced onions
Combine squash and onion, set aside

Recipe for Vinegar Mix (1 Batch)
1 1/4 Cups Sugar
2 Cups Water
1 Cup White Vinegar
1 Tablespoon Cinnamon
1 Teaspoon dry mustard
1/2 Teaspoon Turmeric
1/2 Teaspoon Ginger
1 Teaspoon Salt

Combine remaining ingredients in a saucepan. Bring to a boil.
Add squash and onions. Boil 10 minutes.

Pack hot vegetables and liquid into hot jars, leaving 1/4 inch headspace.
Remove air bubbles. Put on two-piece caps. Process 10 minutes in Steam Canner.

Makes about 2 pints. You can double, triple, quadruple recipe if you wish.

Return to Pickle/Relish Choices
Yellow Crookneck Summer Squash