Categories: Pickles- Relish- Chow Chow

Ingredients

• 1 lb. zucchini and yellow squash
• 1 small yellow onion
• 2 Tbsp. pickling salt
• 2 cups cider vinegar
• 1 cup water
• 3/4 cup sugar
• 2 tsp. mustard seeds
• Scant 1/4 tsp. Ball Pickle Crisp Granules
• Crushed red pepper flakes, optinal

Directions

1. Wash and trim the zucchini and yellow squash and , using a mandolin or sharp knife, carefully cut them into 1/16-inch-thick slices. Thinly slice the onion. Combine the zucchini, squash and onion in a large but shallow glass bowl or casserole dish (we used a 9 × 13-inch baking dish0; sprinkle with salt and toss to distribute. Let stand for 1 hour.

2. Drain well. Pat dry with paper towels.

3. Fill 2 pint (or 4 half-pint) canning jars with boiling water; set aside.

4. In a small saucepan, combine the vinegar, water, sugar and mustard seeds. Bring to a boil, whisking to dissolve the sugar. Remove from heat.

5. Empty water from the canning jars. Divide Pickle Crisp among the hot jars. Transfer the drained and dried zucchini mixture to the jars, packing vegetables tightly. Add a pinch of red pepper flakes, if desired, to each jar. Pour in the brine. Use a skewer to remove any air bubbles. Cool to room temperature, then cover with lids and refrigerate for 24 hours before serving. Pickles will keep for about a month in the refrigerator.

6. makes 2 to 3 pints

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