| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Pickles |
1 |
Servings |
INGREDIENTS
| 5 |
lb |
Squash |
| 4 |
c |
Onions |
| 2 |
md |
Bell peppers |
| 3/4 |
c |
Salt |
| 2 |
qt |
Ice cubes |
| 1 |
ts |
Black pepper |
| 5 |
c |
Sugar |
| 1 1/2 |
ts |
Turmeric |
| 2 |
tb |
Mustard |
| 5 |
c |
Vinegar |
| 2 |
tb |
Celery seed |
INSTRUCTIONS
Wash squash. Cut in 1/4 x 1/8 inch slices. Cut onions and pepper the
same. Place in large container. Sprinkle salt and add ice. Cover and let
stand 3 hours. Drain and rinse. Mix sugar, turmeric, mustard, vinegar,
celery seed and pepper in a big pot. Place on medium heat to below boiling
point. Add other ingredients. Heat the same and place in jars. Randy Rigg
The Pinnacle Club BBS 812-963-9139
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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