Yellow squash chow-chow

0 likes 0 comments Recipe by Judy Walton

Ingredients for Makes 4 pints.

10 cups seeded and chopped yellow summer squash, about 6 1/2 pounds
3 large onions, chopped
2 Tbsp pickling salt
Ice
2 1/2 cups sugar
1 1/2 cups vinegar
1 tsp. mustard seed
3/4 to 1 tsp. celery seed
1/4 tsp turmeric

Directions

1. Combine squash, onions and salt in a very large bowl. Cover with ice. Let stand for 3 hours; drain well. Rinse mixture with water and drain again. Combine sugar, vinegar, mustard seed, celery seed, and turmeric in a large kettle. Heat to boiling. Add drained squash mixture. Return to boiling. Pack squash mixture into hot sterilized pint jars, leaving 1/2 inch headspace. Remove air bubbles. Wipe rims; adjust lids. Process in boiling water bath for 10 minutes. Makes 4 pints.

side dishes May 28, 2014 00:05