| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Pickles |
1 |
Servings |
INGREDIENTS
| 25 |
|
-(up to) |
| 30 |
sm |
Squash; thinly sliced |
| 6 |
lg |
Onions; thinly sliced (up to) |
| 6 |
|
Banana peppers; sliced in thin strips |
| 1/2 |
c |
Salt |
| 5 |
c |
Sugar |
| 5 |
c |
White vinegar |
| 2 |
tb |
Prepared mustard |
| 1 |
ts |
Tumeric seed |
| 1/2 |
ts |
Powdered cloves |
|
5 |
minutes. |
INSTRUCTIONS
Sprinkle salt over squash, onions & peppers. Let stand for at least 3
hours. Drain. Mix Mix together sugar, vinegar, mustard, tumeric & cloves.
SImmer for 30 minutes & then bring to a boil. Pour over squash mixture that
has been put into sterilized jars. Seal. Process in boiling water bath for
SHARYN STEPHENS
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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