- Servings: 6 pints
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
|16 cups||Thinly Sliced Yellow Squash, young squash|
|4 cups||White Onions, sliced thin|
|2 cups||White Sugar|
|3 cups||White Vinegar|
|1 Tbsp||Pickling Salt|
|4 tsp||Yellow Mustard Seeds|
|2 tsp||Celery Seeds|
|1½ tsp||Ground Turmeric|
Slice squash and onions thin. Place all ingredients into a large pot, mix well to dissolve sugar.
Bring to a boil, reduce heat and simmer for about 10 minutes, stirring often.
Place into pint jars, leaving 1/2-inch head space.
Remove air bubbles, adjust liquid. Seal with hot bands and lids.