Pickled Squash

Mama's Kitchen (Hope)'s Note:

Bread and butter type pickles made with yellow crookneck squash rather than cucumbers! You could use zucchini but the yellow squash looks so much prettier. A great way to use up that garden bounty and savor the taste of summer all year long! Can use all red or all green bell peppers if you prefer.

• Total Time: 35 mins
• Prep Time: 30 mins
• Cook Time: 5 mins

Ingredients:

Serves: 36

Yield: 6.0 pints

• 8 cups summer squash, sliced
• 2 cups sweet onions, sliced
• 1 tablespoon kosher salt (any non-iodized works)
• 1 cup red bell pepper, diced
• 1/2 cup green bell pepper, diced
• 2 cups cider vinegar
• 3 1/2 cups sugar
• 1 teaspoon celery seed
• 1 teaspoon mustard seeds

Directions:

1. Combine squash and onion slices in a large enamel pot. Sprinkle with the salt. Stir to mix. Let stand 1 hour.
2. Add water to a water bath canner and allow it to come to a boil while you complete next step.
3. Add bell pepper, vinegar, sugar, celery seeds and mustard seeds and stir to mix. Bring to a boil and then fill pint jars with squash mixture. Remove any air bubbles, wipe jar rims and screw on lid and ring.
4. Place hot filled jars in rack and into the now boiling water.
5. When water returns to a boil with jars in it, process for 5 minutes, or 10 minutes for altitudes of 1,001 feet to 6,000 feet. Over 6,000 feet, process for 15 minutes.
6. When time is up remove jars with a jar lifter and place on counter to cool and finish sealing. Refrigerate any jars that do not seal.