Pickled Yellow Squash

5.0(7)

My first year of college I waited tables in a small family owned restaurant. This was one of my favorite things offered on the salad bar. I was lucky enough to get the family recipe. I have never made it, but I sure ate a lot of it. The recipe says it makes 2 quarts, but that sure does not sound right to me unless those veggies shrivel up a lot! Update: I have now made this a couple of times and it is just as good as I remember! My family and friends love it! I found that one average squash is about a cup, so it takes approximately 8 squash per batch.

by Texas Aggie Mom·published 2008-08-11

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Servings

2 quarts

Total time

2h 30m

prep 2h

Calories / serving

1384 kcal

Ingredients (8)

serves

8 cups yellow squash, sliced thickly
2 cups onions, peeled and cut into large chunksonion
1 cup green pepper, seeded and cut into large chunksbell-pepper
1 teaspoon celery seedcelery-seed
1 teaspoon mustard seedsmustard-seed
2 teaspoons pimientos, choppedpimiento
2 cups white vinegarvinegar
3 cups sugarsugar

Instructions (10 steps)

01Put the squash in a large pot and salt heavily. Let stand for one hour.
02Drain the liquid from the squash. Take paper towels and wipe thoroughly until most of the salt is removed. Do not wash the squash!
03Prepare the brine and place in a large pot.
04Add the green pepper and bring to a boil.
05Add squash and onion.

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