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Full Online Book HomeLearning KitchenPreserving - Squash Pickles
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Preserving - Squash Pickles Post by :websioux Category :Learning Kitchen Author :Unknown Date :March 2012 Read :856

Click below to download : Preserving - Squash Pickles (Format : PDF)

Preserving - Squash Pickles

8 cups sliced yellow crookneck squash
2 cups diced onion
1 Tblsp. salt
1-3/4 cups sugar
1 cup apple cider vinegar (5% acidity)
1 cup diced green pepper
1/2 tsp. celery seed
1/2 tsp. mustard seed


Combine squash, onion and salt in a container and let set for 1 hour.

Boil remaining ingredients together for 5 minutes. Add squash and bring back to boil.

Pack into hot sterilized jars. Adjust caps.

Makes 4 pints.
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4 pounds zucchini or yellow squash 4 small onions 1/4 cup salt 2 cups white vinegar 2 cups sugar 1 teaspoon celery seed 1 teaspoon tumeric, optional 2 teaspoons mustard seed Wash squash and cut into thin slices. Peel and quarter onions, cut into thin slices. Cover with water and add salt. Cover and let stand 2 hours. Drain thoroughly. Do not rinse. Bring remaining ingredients to boil and pour over vegetables. Let stand 2 more hours. Bring to boil and boil for 5 minutes. Pack into hot, sterilized jars and seal. Hot water bath 5 minutes. Makes 4 pints. -
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4 pounds beets -- cooked 1 pound onions -- thinly sliced 2 1/2 cups cider vinegar 1 1/2 cups water 1 teaspoon salt 2 cups sugar 1 tablespoon mustard seed 1 teaspoon whole allspice 1 teaspoon whole cloves 3 cinnamon sticks -- broken Wash and drain beets. Leave 2 inches of stem and the tap roots. Cover with water and boil until tender. Remove peel. Slice, or if using baby beets, leave whole. Combine remaining ingredients. Bring to a boil and simmer 5 minutes. Add beets and cook until heated. remove cinnamon sticks. Pack hot beets into jars leaving 1/4" headspace.
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