Ingredients
12 c. squash, sliced thin
2 green bell peppers
6 c. sugar
4 c. onions
2 small jars pimentos
6 tsp. salt
2 1/2 c. vinegar
2 tsp. celery seed
1 tsp. turmeric
Method
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Copper-bonded induction-compatible — best of both worlds
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Sprinkle salt over the squash and refrigerate overnight. Next morning, rinse and drain. Add the vinegar, celery seed and turmeric to the vegetables and sugar; bring to a boil. Pour into scalded jars and seal. Do not cook squash. The straight neck yellow squash works best. May be opened immediately.