I don’t know about you, but there aren’t just a whole lot of people in my world that I can call (when I just don’t have a lot of time to cook) and ask them to do some cooking for me. Thankfully, Sharon Craig Hutson is, however, one that will do it. Maybe it’s because our grandfather’s were great friends all the way back over 100 years ago. Wow, that sounds amazing, even to me!
Anyway, this week Sharon agreed to let me share her delicious squash pickles with all of you. I’m hoping many of you are drowning in garden squash about now and are looking for something a little different to do with them!
8 cups thinly sliced yellow squash or a mixture of yellow squash and zucchini
3 medium sweet peppers, chopped
2 c. chopped onion
1/4 c. coarse salt
2 c. white vinegar
2 and 3/4 c. sugar
2 teaspoons celery seed
2 teaspoons white mustard seed
Mix the first four ingredients and let stand, in a colander, for three hours. Rinse well and drain to remove excess liquid.
In a nonreactive pot (this means no aluminum!) combine the rest of the ingredients.
Add squash mixture and bring to a rolling boil.
Remove pot from heat, pack pickles in clean jars and seal.
If you don’t plan to store the pickles in the fridge, they need to be water bathed in a large pot of boiling water for five minutes.
Remove jars from bath, cool and store.