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Pickled squash
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A picture of Pickled squash.

Pickled squash

skunkmonkey101
skunkmonkey101 @skunk_monkey101
Dover, Florida

Yummy

Yummy

Read more

Pickled squash

skunkmonkey101
skunkmonkey101 @skunk_monkey101
Dover, Florida

Yummy

Yummy

Read more
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Ingredients

40 servings
  • 1 1/2 lbyellow crook necked squash
  • 1 cupdistilled white vinegar
  • 1/2 cupsugar
  • 1 tbspsalt
  • 1 1/2 cupwater
  • 1/2 tspturmeric
  • 46 ozjar, sterilized
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Steps

  1. 1

    Wash the squash and slice into medallions. Put into jar.

    A picture of step 1 of Pickled squash.
  2. 2

    In a pot heat 1 cup vinegar and 1 cup water. Add sugar and salt. When dissolved add the turmeric.

    A picture of step 2 of Pickled squash.
  3. 3

    Pour vinegar solution over the top of squash. Add lid and let cool.

  4. 4

    Let sit in cool dry place for 2 weeks. Serve hope you enjoy!

  5. 5

    Refrigerate after opening. Will keep as long as a regular jar of pickles.

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skunkmonkey101
skunkmonkey101 @skunk_monkey101
on June 12, 2015 23:40
Dover, Florida
This picture is me and my oldest daughter. I love Asian, Mediterranean, and Southern food.I hope you enjoy my recipes, if you have any questions please ask. The app only allows so many followings, they put a limit on how many we can follow I have reached my limit. If it wasn't there I would follow back everyone, sorry....
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Keywords

Pickle Turmeric

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