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Full Online Book HomeLearning KitchenPreserving - Zucchini Or Summer Squash Pickles
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Preserving - Zucchini Or Summer Squash Pickles Post by :lbrown Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1421

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

Preserving - Zucchini Or Summer Squash Pickles

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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Preserving - Zuccini Pineapple Preserving - Zuccini Pineapple

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4 quarts peeled and diced zucchini 1 1/2 cups lemon juice 1 (46 oz.) unsweetened pineapple juice 3 cups sugar Mix together all ingredients and cook 20 minutes. Freeze or can. Really good used in sherbet or ice cream recipes.
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Preserving - Squash Pickles Preserving - Squash Pickles

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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