Summer Squash Pickles

 

Ingredients:

1. 2 pounds zucchini, or summer squash, or a combination of both, sliced into rounds, about 7 cups
2. 2 medium onions, halved and sliced, about 2 cups
3. 1/4 cup pickling salt
4. 2 cups white vinegar
5. 1 to 2 cups of sugar
6. 1 teaspoon celery seed
7. 1 teaspoon ground turmeric
8. 2 teaspoons mustard seed

Preparation:

1. Gather the ingredients and canning equipment.
2. Place zucchini or summer squash and onions in a large nonreactive pot; add the pickling salt and enough water to cover. Let stand for 2 hours.
3. Pour the mixture into a colander; rinse well with cold water and drain thoroughly.
4. Return the rinsed squash to the nonreactive pot.
5. Pour the vinegar into a 2-quart saucepan and bring to a boil and stir in 1 cup of the sugar, celery seed, turmeric, and mustard seed.
6. Pour the hot vinegar over the squash and onions. Taste and add up to 1 cup of additional sugar depending upon your preference. Let stand for 2 hours.
7. Meanwhile, prepare the jars and lids. Wash the jars and lids in hot, soapy water. Fill a large canner with water.
8. Place a rack in the pan and add the jars. Bring to a simmer. Turn the heat down to low to keep the jars hot.
9. Put the lids in a separate saucepan and cover with water. Bring to a bare simmer; do not boil. Keep them hot in the barely simmering water until it's time to seal the jars.
10. Bring the squash and vinegar mixture back to a boil, cook for 5 minutes then remove from the heat.
11. Pack the boiled squash pickles into the hot sterilized jars leaving 1/2-inch headspace. Wipe the edges of the jar with a clean, damp paper towel and seal with the lid and screw-on bands. Do not over-tighten.
12. Process pint or quart jars in the boiling water bath for 10 minutes from 1 to 1,000 feet, 15 minutes from 1,001 to 6,000 feet, or 20 minutes above 6,000 feet in altitude. Keep the water at least 1 inch above the tops of the jars, adding extra boiling water to cover, if necessary. Serve and enjoy.

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