Featured Cookbook

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1. The Pumpkin is the Casserole

2. Stuffed Summer Squash

3. Rainbow Pickles

Book Description

The authors show you delicious and nutritious ways to use zucchini and other squash in: appetizers and snacks, casseroles (over 100,000 casserole combinations), egg dishes, soups and stews, pickles and relishes, breads and desserts. Information on canning, freezing, drying, cooking, and storing is all here for easy reference. Descriptions of over 100 varieties of squash are aded for the delight of squash lovers who garden.

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The New Zucchini Cookbook : And Other Squash (Garden Way Publishing Classic)

Authors: Nancy C. Ralston

Date: January 1990

ISBN: 0882665898

Publisher: Storey Publishing, LLC

Paperback

ORDER/INFO

Preparation time: 25 minutes
Makes: 4 pints

• 8 cups several types of green and yellow summer squash, cut into spears

• 2 medium onions, cut into rings

• 1 medium red bell pepper, cut into strips

• ice

• 1/4 cup pickling salt

• 2 1/2 cups white vinegar

• 1 1/2 cups sugar

• 1 tablespoon mixed pickling spices

• 2 teaspoons mustard seeds

• fresh dill or 2 tablespoons dried dill seed

1. Combine vegetables in a large shallow pan, add ice, and allow mixture to chill for 15 minutes. Drain.

2. In a large saucepan, combine remaining ingredients and bring to a boil. Remove from heat and pour over vegetables.

3. Refrigerate several days before using. Pack surplus in hot sterilized pint glass jars and keep refrigerated to be used in tow weeks.

More From This Book:

1. The Pumpkin is the Casserole

2. Stuffed Summer Squash

3. Rainbow Pickles

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