Pickled Squash

Name: Pickled Squash
Ingredients: 10 cups summer squash or 10 cups zucchini, sliced; 2 cups onions, sliced; kosher salt, for sprinkling vegetables; 2 cups white vinegar; 3 cups sugar; 1 1/2 tablespoons pickling spices; 1/2 teaspoon crushed red pepper flakes (optional)

7 ingredients

10 steps

Ingredients

10 cups summer squash or 10 cups zucchini, sliced
2 cups onions, sliced
kosher salt, for sprinkling vegetables
2 cups white vinegar
3 cups sugar
1 1/2 tablespoons pickling spices
1/2 teaspoon crushed red pepper flakes (optional)

Directions

1

In a large pot or bowl, layer sliced squash and onions, and sprinkle eash layer generously with kosher salt.
2

Let sit 1 hour.
3

Drain.
4

In large pot combine vinegar, sugar, pickling spice, and crushed red pepper and bring to a boil.
5

Add squash and onions and return to boil.
6

Ladle vegetables and enough of the liquid to cover them within 1/2 inch into sterilized jars.
7

Wipe rims and jars clean, and put lids and rings on jars.
8

Process jars in hot water bath for 10 minutes.
9

Remove jars from water bath and allow to cool.
10

Any jars that do not seal should be refrigerated and used withing 2 weeks.