Thanks to Karen Emerson for sharing this recipe with us!
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Prep Time: 3-4 hours Cook Time: 10-12 min (processing time)
Yield: 7 jars
Yellow Squash Bread and Butter Pickles
16 cups sliced and washed crook neck squash, sliced ¼ inch thick 2 medium sweet onions, sliced thin 2 peppers, seeded and sliced thin. ( I used a red one and an orange one) ½ cup canning salt 4 cups cider vinegar 1 ½ cups sugar 4 T mustard seeds 2 T celery seeds 2 t turmeric
Slice squash, onions, and peppers. Put in large pan. Sprinkle on canning salt. Add water to cover. Let sit for 3 hours.
In another large pan, bring vinegar, sugar, and seeds, and spices to a boil. Add drained vegetables.
Simmer a couple of minutes. Fill sterilized jars. Add liquid. Make sure there is no bubbles in the jar.