Bread and Butter Yellow Squash

Squash coming out your ears? Try these yummy 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.

• Ready In: 35 mins
• Serves: 36
• Yields: 6 pints

Ingredients

• 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. If you want to make it extra pretty use a mandoline to slice them. 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 the next steps. Also, get a small pan of water boiling on the stove and toss your jar lids in to sterilize them.
3. Add the bell pepper, vinegar, sugar, celery seeds and mustard seeds to the squash and stir to mix. Bring to a boil and then fill sterilized pint jars with squash mixture. Remove any air bubbles, wipe jar rims. Remove lid from hot water and place on jar. Screw on the ring just until tight. You don't want to use Herculean strength here. Just like you would place the top back on the mayo jar.
4. Place hot filled jars in rack and into the boiling water. NEVER add cold jars to hot water. They will explode and shatter.
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.