| 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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