Canned Yellow Squash Pickles

Canned Yellow Squash Pickles Recipe

By Tammy Algood Published: October 1, 2013

• Yield: 3 pints

Ingredients

• 2 pounds yellow squash peeled and cut into slices
• 2 small white onions peeled, quartered
• 1/4 cup salt
• 2 cups sugar
• 1 teaspoon celery salt
• 2 teaspoons turmeric
• 2 teaspoons mustard seeds
• 3 cups cider vinegar

Instructions

1. Place the squash and onions in a large bowl. Sprinkle with the salt and cover with cold water, stirring to blend. Cover and let stand at room temperature 2 hours, then drain.
   
2. In a small saucepan over medium-high heat, bring the sugar, celery salt, turmeric, mustard seeds and vinegar to a boil. Pour over the squash and onions. Cover and let stand at room temperature 2 hours.
   
3. Transfer the squash mixture to a large saucepan and place over medium-high heat. Boil 5 minutes. Pack the squash mixture into hot sterilized canning jars. Fill with the boiling liquid, leaving 1/2-inch headspace.
   
4. Remove the air bubbles, wipe the rims and adjust the lids. Process 15 minutes in a boiling water bath. Cool on a wire rack away from drafts. Store at room temperature.