Canning Recipes

Zucchini And Yellow Squash Pickles
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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6 cups sliced yellow squash
6 cups sliced zucchini
2 cups sliced onions
1 tablespoon pickling salt
3 cups white vinegar, 5% acidity
4 1/2 cups sugar
1 green pepper -- diced
2 teaspoons celery seed
2 teaspoons mustard seeds

Combine first three ingredients in a large bowl; sprinkle with salt and
let stand 1 hour. Drain and pack in hot jars.

Bring vinegar and next four ingredients to a boil in a large saucepan.
Pour hot mixture into jars. Remove air bubbles. Seal with lid and
process in boiling water bath for 20 minutes.

This recipe yields ?? servings

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