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Pretty, crispy and tasty these pickles make great use of summer’s yellow squash! From my grandmother’s bread and butter pickles recipe!
1. Wash squash but do not peel them. Slice squash, onions and sweet pepper into thin slices. Put them all in a bowl. Add 1/4 cup salt and then cover with cold water and ice. Let the mixture stand for one hour, using additional ice to keep it cool or refrigerate. Keeping them cool is important as it will crisp them up. After one hour drain well. (Do not rinse!)
2. Combine sugar, vinegar, celery seed, mustard seeds and turmeric in a large pot. Bring to boil and boil ingredients for three minutes, stirring occasionally.
3. Add drained squash mixture. Bring to boil and simmer for three more minutes.
4. While the mixture is cooking, sterilize your jars and heat your lids and rings according to standard canning practices. The lids and rings should be placed in near boiling water to heat. This recipe should use about 5 pint jars but may need more or less depending on your exact measurements of squash and vegetables.
Fill sterilized pint jars with pickle mixture and cover with vinegar juice. Wipe top of jars well and place hot lids and rings onto jars. Process according to standard recognized safe canning practices. I processed mine in a water bath for 10 minutes. An exceptional website for canning technique can be found at pickyourown.org, choose their “All About Canning” post.
Any size squash will do, but smaller squash have less seeds and remain firm.
If you are lucky enough to live where the cherries are aplenty I advise you to print out this Sweet Cherry Vanilla Jam recipe and tape it somewhere that you will not forget about it when the cherries come into season! Or you can use frozen cherries like I did.
This recipe was made using the new Ball Jam & Jelly Maker but you can make it the traditional way also.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!