Title: Squash Pickles > Southern Living
Categories: Preserve Pickle Vegetable Blank
Yield: 2 Pints

4	md	Yellow squash, sliced 1/4" - thick
1/2	c	Pickling salt
2	sm	Onions, thinly sliced
1/2	c	Sugar
1 1/2	c	Vinegar
3	tb	Dry mustard
1	tb	Ground ginger
1	tb	Curry powder
6		Whole peppercorns

Layer squash and salt in a large glass or plastic container. Cover and let stand about 4 hours. Rinse squash several times in cold water; drain well.

Place squash and onion in a large Dutch oven. Combine remaining ingredients in a small, heavy saucepan, mixing well. Bring to a boil; boil 5 minutes, stirring often.

Pour vinegar mixture over squash; bring mixture to a boil, and cook 5 minutes or just until squash is crisp-tender.

Pack into hot sterilized jars, leaving 1/4" headspace. Cover at once with metal lids, and screw bands tight. Process in boiling-water bath for 15 minutes.

"Southern Living" August, 1981 Posted by Jeff Pruett

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