| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Pickles |
6 |
Servings |
INGREDIENTS
| 12 |
c |
Grated squash |
| 4 |
c |
Chopped onions |
| 2 |
lg |
Green sweet peppers; chopped |
| 2 |
lg |
Red sweet peppers; chopped |
| 2 |
|
Hot peppers; chopped |
| 5 |
tb |
Salt |
| 2 1/2 |
c |
Vinegar |
| 5 |
c |
Sugar |
| 2 1/2 |
ts |
Celery seed |
| 1 |
ts |
Turmeric |
| 2 |
ts |
Pickling spice; tied in a bag |
INSTRUCTIONS
Combine onions, peppers and squash. Sprinkle with salt and refrigerate
overnight. Drain and rinse with cold water. Mix vinegar, sugar and spices;
bring to a boil. Add squash mix and again bring to a boil. Put in jars and
seal.
NOTE: Get a book on canning if unsure about sealing and processing.
B.M. 'HONEY' MEEK
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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