Categories: chutney, pickles, relish

Ingredients

• 4 medium-size yellow squash, sliced 1/4 inch thick
• 1/2 cup pickling salt
• 2 small onions, thinly sliced
• 1/2 cup sugar
• 1 1/2 cups vinegar (5% acidity)
• 3 Tbsp. dry mustard
• 1 Tbsp. ground ginger
• 1 Tbsp. curry powder
• 6 whole peppercorns

Directions

1. layer squash and salt in a large glass or plastic container. Cover and let stand about 4 hours. Rinse squash several times in cold water; drain well.
2. Place squash and onion in a large Dutch oven. Combine remaining ingredients in a small, heavy saucepan, mixing well. Bring to a boil; boil 5 minutes, stirring often.
3. Pour vinegar mixture over squash; bring mixture to a boil, and cook 5 minutes or just until squash is crisp-tender.
4. Pack into hot sterilized jars, leaving 1/4-inch headspace. Cover at once with metal lids, and screw bands tight. Process in boiling-water bath for 15 minutes.

5. makes 2 pints

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