Categories: pickles- relish- chutney

Ingredients

• 3 to 3 1/2 lbs. tender young yellow squash, trimmed, scrubbed and sliced 1/4 inch thick
• 3 medium yellow onions, peeled and thinly sliced
• 1/2 cup pickling salt
• 6 cups crushed ice
• 3 1/2 cups granulated sugar
• 2 cups white distilled vinegar
• 2 cups cider vinegar
• 2 tsp. mustard seeds
• 1 3/4 tsp. celery seeds
• 1 3/4 tsp. ground turmeric

Directions

1. Layer the sliced squash and onions in a very large nonmetal bowl, sprinkling each layer with salt. Pile the ice on top, set the bowl in the sink and let stand 3 hours.
2. Drain squash and onions, transfer to a very large colander and rinse under the cold tap water. Drain well, then, using the bowl of a ladle, press out as much liquid as possible.
3. Wash and rinse 8 pint jars and their closures and submerge in a large kettle of boiling water.
4. Bring sugar, white and cider vinegars, mustard and celery seeds and turmeric to a rolling boil in a large stainless-steel or enameled pot. Add squash and onions and stirring gently, return to a boil.
5. Pack pickles in the hot pint jars, being sure they are submerged in the pickling liquid and leaving 1/4-inch headspace. Run a thin-blade spatula around the inside of the jar to release any air bubbles; wipe the jar rims with a clean, damp cloth, then screw on the closure to fingertip tight. Repeat until all jars are filled.
6. Process jars for 10 minutes in a boiling bath. Cool to room temperature, then store in a cool dark place.

7. makes 6 to 8 pints

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