I was a resident of Rockingham County, NH for 43 years and moved to Walland, TN in 1990. With a longer growing season, I needed to find a way to use summer squash which is quite prolific. This recipe is fantastic!
Yield:
6 pintsIngredients
10 cups thinly sliced summer squash
2 cups thinly sliced onion rings
2 cups thinly sliced green pepper
1 large jar diced pimento
2/3 cup salt
Instructions
Soak squash, onions, green pepper in 2 quarts water for 2 hours. Drain.
Syrup
Ingredients
3 cups sugar
2 cups apple cider vinegar
2 tsp celery seed
2 tsp mustard seed
Instructions
Combine syrup ingredients and bring to a boil.
Drop drained vegetables and pimento into the syrup but don’t cook. Mix well.
Put mix into hot sterilized jars and cover with syrup. Process in water bath for 15 minutes.
