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Have you ever had this on Hot Dogs? Well, you are in for a treat.
Every year I was having yellow squash to waste because there was always more than we could eat fresh before they got too big. If I fry, bake, or put on the grill, I like them small with no big seeds in them then I came up with a Pickled Squash that was good but it also call for very small squash. You can see what a dilemma I was in!
Prep Time: 00:00
Cook Time: 00:00
12 cups diced yellow squash
2 cups diced onions
1 tablespoon canning salt
1 cup chopped green bell peppers
1 - 4 hot peppers (optional)
3 cups sugar
2 cups white vinegar
1 teaspoon celery seed
1 teaspoon mustard seed
1 teaspoon turmeric
1 teaspoon alum
1 teaspoon pickling crisp
1 (4 ounce) jar pimentos
1Mix the squash, onions and salt.
2Add enough water to cover all and let stand 1 hour.
3After the soaking period, pour off water and rinse well.
4Transfer to a stock pot and add the other ingredients
5Mix and boil 8-10 minutes. Put in jars and seal. Yield 4-5 Pints
My husband truly loves it! He will request me to put on a kettle of Pinto Beans or Horticultural Beans so he can eat this squash relish with it. Also when we have Hot Dogs either on stove, broil, grill, or open fire he always has this on them. A jar makes a great gift... (if your husband will let you part with a jar) :-) or any recipe that calls for pickle relish. Always a big hit when I share it at cookouts, too!
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