Summer Squash Pickle

Name: Summer Squash Pickle
Prep time: 10 min
Cook time: 2 h 10 min
Total time: 2 h 20 min
Yield: 4 Pints
Ingredients: 2 medium onions, thinly sliced; 2 red bell peppers (I've never skinned mine) or 2 green bell peppers, skinned and seeded (I've never skinned mine); 2 quarts cross cut zucchini (or other summer squash, 1/2 inch thick); 1/4 cup salt; 2 1/2 cups white vinegar or 2 1/2 cups cider vinegar; 2 cups sugar; 1 teaspoon dry mustard; 1 teaspoon turmeric; 2 teaspoons celery seeds; 1 cinnamon stick, broken up

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Recipe by Diana Adcock

A nice change from cukes-

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READY IN: 2hrs 20mins

YIELD: 4 Pints

UNITS: US

INGREDIENTS

Nutrition

2

medium onions, thinly sliced
2

red bell peppers (I've never skinned mine) or 2 green bell peppers, skinned and seeded (I've never skinned mine)
2

quarts cross cut zucchini (or other summer squash, 1/2 inch thick)
¹⁄₄

cup salt
2 ¹⁄₂

cups white vinegar or 2 1/2 cups cider vinegar
2

cups sugar
1

teaspoon dry mustard
1

teaspoon turmeric
2

teaspoons celery seeds
1

cinnamon stick, broken up

DIRECTIONS

Cut onion slices in half and peppers into 1/4 inch by 1 inch strips.
Combine squash, onions and peppers and sprinkle with salt, cover with water and let stand 2 hours.
Drain, rinse, drain well.
Combine vinegar, sugar, and remaining ingredients in a large pot.
Bring to a boil, reduce heat and simmer 10 min.
Add veg and return to a boil-remove from heat immediately.
Quickly ladle veg and liquid into clean hot jars.
Leave 1/2 inch head space.
Seal.
Process 10 minutes in a boiling water bath.