Pickled Squash

Directions

1. 1
   In a large pot or bowl, layer sliced squash and sliced onions, and sprinkle each layer generously with kosher salt and let sit for 1 hour.
2. 2
   Drain well.
3. 3
   In a large non-reactive pot, combine vinegar, sugar, pickling spice, and crushed red pepper and bring to a boil.
4. 4
   Add squash and onions and return to a boil.
5. 5
   Divide vegetables between sterilized jars and ladle enough pickling liquid over vegetables to come within 1/2?inch from top of jar.
6. 6
   Wipe rims of jars clean, cover with lids and screw tops in place.
7. 7
   Process jars in a hot water bath for 10 minutes.
8. 8
   Remove jars from water bath and cool.
9. 9
   Jars should seal as they cool.
10. 10
    Any jars that do not seal should be refrigerated and consumed within 2 weeks.