| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Pickles | 1 | Servings | |
INGREDIENTS
| 12 | c | Grated squash |
| 4 | c | Chopped onions |
| 2 | Bell peppers; chopped | |
| 2 | Red peppers; chopped | |
| 3 | Hot peppers; chopped | |
| 5 | tb | Salt |
| 5 | c | Sugar |
| 2 1/2 | c | Vinegar |
| 3 | tb | Pickling spices; tied in a cloth |
| 2 1/2 | ts | Celery seed |
| 1 | ts | Turmeric |
INSTRUCTIONS
Combine first 6 ingredients & let stand overnight in refrigerator. Rinse in cold water 4 or 5 times. Combine remaining ingredients & bring to a boil. Add squash mixture & return to a boil. Put mixture into hot, sterilized jars & seal. MARY LIGON 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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