Bread and Butter Pickled Squash - Paula Carle-Bosch
Bread and Butter Pickled Squash - Paula Carle-Bosch is a home-style recipe made with Sliced Squash, Green Bell Peppers, Medium Onions, Salt, Vinegar, and Sugar. Serves 1.
材料
- 1.0 gal Sliced Squash
- 2.0 Green Bell Peppers
- 5.0 Medium Onions
- 0.5 cup Salt
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作り方 （プレビュー）
- 1
Cut squash inot 1/4 inch slices and combine with peppers and onions. Cover with 1/2 cup salt; let stand 3 hours. Drain. Mix vinegar with sugar and spices; heat mixture to boiling tempature. Fill pint jars with squash and cover with boiling vinegar solution. Leave 1/2 inch head space. Adjust lids; place in boiling waterbath and hold 10 minutes. Begin counting time as soon as all jars are in boiling bath. Yeild: about 7 pints.
- 2
Recipe from The University of Tennessee Agricultural Extension Service Canning Foods Cookbook.
Notes: I like to use the small yellow, crooked neck squash. They are just the right size for pickle slices and make s...