Pickled squash
Yummy
Steps
- 1
Wash the squash and slice into medallions. Put into jar.
- 2
In a pot heat 1 cup vinegar and 1 cup water. Add sugar and salt. When dissolved add the turmeric.
- 3
Pour vinegar solution over the top of squash. Add lid and let cool.
- 4
Let sit in cool dry place for 2 weeks. Serve hope you enjoy!
- 5
Refrigerate after opening. Will keep as long as a regular jar of pickles.
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