Pickled Squash

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 10 cups summer squash or 10 cups zucchini, sliced
• 2 cups onions, sliced
• kosher salt, for sprinkling vegetables
• 2 cups vinegar
• 3 cups sugar
• 1 1/2 tablespoons pickling spices
• 1/2 teaspoon crushed red pepper flakes (optional)

Recipe

• 1 in a large pot or bowl, layer sliced squash and onions, and sprinkle eash layer generously with kosher salt.
• 2 let sit 1 hour.
• 3 drain.
• 4 in large pot combine vinegar, sugar, pickling spice, and crushed red pepper and bring to a boil.
• 5 add squash and onions and return to boil.
• 6 ladle vegetables and enough of the liquid to cover them within 1/2 inch into sterilized jars.
• 7 wipe rims and jars clean, and put lids and rings on jars.
• 8 process jars in hot water bath for 10 minutes.
• 9 remove jars from water bath and allow to cool.
• 10 any jars that do not seal should be refrigerated and used withing 2 weeks.