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| 6 quart |
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sliced squash |
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| 1/2 cup |
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canning salt |
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| 2-3 |
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onions, sliced to rings |
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| 2 |
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peppers |
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| 5 cup |
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sugar |
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| 3 cup |
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vinegar |
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| 1- 1/2 tsp |
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turmeric |
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| 2 tsp |
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mustard seed |
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| 1- 1/2 |
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celery seed |
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| Place squash, onions, salt, pepper in container and cover with ice. Refrigerate 3 hours. Drain. Combine sugar, vinegar and spices and simmer 15 minutes. Pack squash, onions and peppers into jars. Pour hot mixture over and seal immediately. |
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| Recipe Source |
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Author: Grandmother (gaga) Source: Paula ARG Kernachan
I don't think grandmother ever used the peppers in this one.
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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