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Squash Pickles

With all the rain we have had this spring and summer, we have had an abundance of squash.  I've shared with my neighbors and cooked it every way I know how.  Still, the squash keep coming.

About 35 years ago, I found this recipe for squash pickles in a magazine, and have been making them since.  They are so good!


First, slice 8 cups squash in a big bowl.


Add 3 cups sliced onions.



Cover with 1 cup canning salt.


Cover it all with ice cubes.  Let sit for an hour; rinse well.


In a large pot, combine 3 cups sugar, 2 cups vinegar, 2 Tablespoons mustard seed, 1 Tablespoon turmeric. Boil for about 5-10 minutes.


Pour squash/onion mixture into the pot and let heat.  Do not boil.


Pack into hot, sterilized jars (I use pints).  Process in a water bath for five minutes. This recipe makes six pints.

The turmeric makes the pickles a bright yellow.  It will stain your cooking utensils but will wear off quickly. 

I love making all kinds of pickles to brighten up those winter meals when there is nothing fresh out of the garden. These are definitely worth the effort!


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