Yellow Squash Bread and Butter Pickles

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

Ingredients

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

Instructions

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.

Add sterilized seals and rings.

Process for 10 – 12 minutes in a water bath.

Let sit a couple of weeks before eating.