Quick Squash Pickles


Submitted By: Ester Harmon

Ingredients

  • 4 cups thinly sliced yellow and zucchini squash
  • 1 tablespoon coriander
  • 1 tablespoon mustard seed
  • 11/2 teaspoons peppercorns
  • 2 bay leaves
  • 10 small sprigs fresh dill
  • 1 quart white vinegar
  • 2/3 cup sugar
  • 5 teaspoons canning salt

    • Instructions


    ide between two quart jars. In a large pitcher or bowl, mix vinegar, sugar, and canning salt, stirring until dissolved. Pour equally over vegetables in jars. Chill one day before eating. Store in refrigerator for up to three months.