Pickled Yellow Squash

READY IN: 2hrs 30mins
YIELD: 2 quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put the squash in a large pot and salt heavily. Let stand for one hour.
  • Drain the liquid from the squash. Take paper towels and wipe thoroughly until most of the salt is removed. Do not wash the squash!
  • Prepare the brine and place in a large pot.
  • Add the green pepper and bring to a boil.
  • Add squash and onion.
  • Return to a boil.
  • Remove from heat.
  • Put in jars leaving 1/2" headspace.
  • Place lids, screw on bands finger-tight and process in a boiling water bath (5 minutes up to 1000 feet in elevation; 10 minutes from 1001 to 6000 feet; 15 minutes >6000 feet).
  • Let jars cool; store in a cool, dark place.
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