Categories: Pickles- canning

Ingredients

• 2 lb. squash, cut into 1/4-inch thick rounds
• 2 medium red bell peppers, chopped
• 1 onion, thinly sliced
• 2 Tbsp. kosher salt
• 3 cups sugar
• 2 1/2 cups apple cider vinegar
• 2 tsp. mustard seeds

Directions

1. Place squash, red bell pepper and onion in a colander. Sprinkle with the salt; cover and let stand at room temperature 1 hour. (Do not rinse.) Tightly pack squash mixture in 4 (1 pint) hot sterilized jars, filling to 1/2 inch from top. Bring sugar, vinegar, mustard seeds and celery seeds to a boil in a Dutch oven over high heat; boil, stirring constantly, 1 minute or until sugar dissolves.
2. Pour hot liquid over squash mixture in jars, filling to 1/2 inch from top. Remove air bubbles by gently stirring with a long wooden skewer. Seal and process in a boiling water bath for 15 minutes.

3. makes 4 (1 pint) jars

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