Zucchini Squash Pickles With Ginger and Lemongrass

You have your choice of squash to use for this Asian Style pickles. I used Chi qua Otherwise known as: Hairy melon, fuzzy gourd, Chinese preserving melon, wax gourd, moa qua (hairy gourd). Because I just picked a bunch from my Sister Theresa's garden. Zucchini is great give it a try. Step x step directions and photos here http://www.recipezaar.com/bb/viewtopic.zsp?t=274365

• Ready In: 1 hr 30 mins
• Serves: 40-60
• Yields: 14 pints

Ingredients

• 4  lbs zucchini (summer squash, or fussy squash, hairy melon washed and sliced 1/4 inch thick, about 10 cups)
• 1  large onion, halved and sliced, 2 cups
• 2  stalks lemongrass, halved and sliced lengthwise
• 8  ounces fresh ginger, peeled and slice 1/8 inch thick
• 1⁄4 cup salt
• 4  cups white vinegar
• 1  cup brown sugar
• 1  tablespoon  fruit fresh, produce protector (optional)
• 1  teaspoon  coriander seed
• 1  teaspoon celery seed
• 1  teaspoon turmeric
• 2  teaspoons mustard seeds
• 10  garlic cloves
• 10  chilies

Directions

1. Slice half the white part of the lemon grass leaving the top long.
2. Place squash, onions, lemon grass and ginger in a large non-reactive pot; add the salt and enough ice cold water to cover by one inch. I used bottled water.
3. Let stand for 2 - 4 hours; drain well into a colander with a large pot under to catch the liquid.
4. Add garlic and chili's to squash in the colander.
5. In a large saucepan, bring remaining ingredients to a boil; add vegetables. Let stand for 2 hours.
6. Sterilize your jars, lids, and screw rings.
7. Bring the vegetables to a boil for 5 minutes; remove the long pieces of lemongrass then fill jars with mixture, leaving half-inch head space. Fill jars to half-inch from top with hot pickling solution. Remove air bubbles. Wipe jar rims. Adjust lids. Process for 10 minutes in a boiling water bath.
8. Pints or quarts 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.