This pickle recipe tastes just like Bread
and Butter cucumber pickles and they are usually crisper than
prefer, you can chop all ingredients and make Squash Relish
by using the same recipe.
crookneck squash (Any size will do, but smaller squash have
2 medium onions
2 medium sweet peppers (optional)
1/4 cup salt
2 1/4 cups sugar
2 1/4 cups vinegar
2 teaspoons celery seeds
2 teaspoons mustard seeds
Do not peel squash. Slice squash, onions, and green pepper in
cup salt, cover with cold water.
for one hour, use ice to keep cool or refrigerate.
Combine sugar, vinegar, celery seed and turmeric.
ingredients for three minutes, stirring occasionally, then add
drained squash mixture.
for three more minutes. Bring to a boil.
in hot canning jars and fill to 1/2 inch of top of jar with
about 4 or 5 pints, double if you want more.
Cap and wash about a gallon of berries. Cover the berries with
a generous amount of sugar.
a cloth over the top of the bowl and let it sit overnight.
next day, pour off liquid that has formed and bring to a boil.
hot liquid over berries, cover and let sit over night.
day, pour off liquid and bring to a boil again, repeating process
third day, pour off liquid, bring to a boil.
to boil until it thickens. When liquid is thickened, add berries.
another 15 minutes. Pour into jars and seal.