 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
|
Ingredients:
2 quarts thinly sliced yellow squash |
2 cups thinly sliced white onion |
1 cup chopped green pepper |
1/4 cup salt |
2 1/2 cups cider vinegar |
3 cups sugar |
2 teaspoons celery seeds |
2 teaspoons mustard seeds |
Directions:
1. Layer squash, onion, and green pepper in a large glass or ceramic container; sprinkle with salt. Cover and let stand 1 hour. Rinse squash mixture several times in cold water; drain well.
2. Combine vinegar, sugar, celery seeds, and mustard seeds in a stainless steel stockpot; bring to a boil. Add squash mixture. Reduce heat; simmer 10 minutes, stirring occasionally.
3. Pack squash and onion into hot sterilized jars; cover with syrup, leaving 1/2-inch headspace. Remove air bubbles. Cover at once with metal lids, and screw bands tight. Process in boiling-water bath 15 minutes.
|
|