Dublin Core

Title

Pickled Squash and Cucumbers

Subject

squash

onion

salt

sugar

vinegar

mustard seed

celery seed

Description

Pickled squash + cucumbers
8 cups thin Sliced squash
2 cups small onions sliced
1/2 cup salt
3 cups sugar
2 cups vinegar
2 t mustard seed
2 t. celery seed
Slice squash, onions add
salt cover with water let stand
one hour. Drain, combine sugar,

Card 1 Back:
vinegar, mustard seed, celery
seed - bring to boil add vegetables
& bring to boiling point.

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# Pickled Squash and Cucumbers

## Ingredients

- 8 cups thin sliced squash
- 2 cups small onions, sliced
- 1/2 cup salt
- 3 cups sugar
- 2 cups vinegar
- 2 tsp mustard seed
- 2 tsp celery seed

## Instructions

1. Slice the squash and onions. Add the salt, cover with water, and let stand 1 hour.
2. Drain.
3. Combine the sugar, vinegar, mustard seed, and celery seed. Bring to a boil.
4. Add the vegetables and bring to the boiling point.

## Editor's Notes
- **Canning/storage** — the card ends at bringing the vegetables to the boiling point. It gives no instructions for jarring, sealing, processing, or storage. Follow current tested canning guidelines if preserving this recipe.

Source

RCA0011 - Pie, Pickles, and Other Goodness (eBay)

Rights

Personal/Family

Format

Handwritten recipe card

Identifier

RCA0011-20261018-0034

Coverage

Misouri US