2 lbs. fresh firm squash, 2 small onions,1/4th cups salt, 2 cups of white sugar, 1 teaspoon celery salt, 1 teaspoon turmeric, 2 teaspoons mustard seed, 3 cups of cider vinegar. Wash squash and cut in thin slices. Peel onion, then slice very thin. Add to squash. Cover squash and onion with water and add salt. Let stand 2 hours and drain. Bring all ingredients to a boil and heat 5 minutes. Pack into jars, leaving 1/2 inch head space. Screw cap on firmly. Process 15 minutes in a boiling water bath.
Jody, My husband pickles these crooklike squashs otherwise known as Summer Squash. All he does is cuts them into bite size pieces and puts them in canning jars just like you would pickle cucumbers. He uses onions, garlic and hot peppers also in the mixture. He processes them as if you were pickling cucumbers, using the same spices and fluids.
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