Ingredients

• 2.5 pounds young yellow squash and zucchini , sliced into rounds
• 2 small onions , thinly sliced
• 1 green bell pepper , seeded and sliced into strips
• 0.25 cups salt
• 2.25 cups white sugar
• 2 cups distilled white vinegar
• 2 teaspoons mustard seed
• 1 teaspoon ground turmeric
• 1 teaspoon celery seed

Instructions

1. 1 Inspect four 1-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until pickled squash is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine squash, onions, and bell pepper in a large aluminum-free pot; cover with salt. Let stand to release liquid, stirring occasionally, 2 hours.
3. 3 Meanwhile, bring sugar, vinegar, mustard seed, turmeric, and celery seed to a boil in a medium saucepan. Drain. Pour briny liquid over salted vegetables in pot. Let stand for 2 more hours.
4. 4 Bring vegetable mixture to a boil. Reduce heat and simmer, about 5 minutes.
5. 5 Pack vegetable mixture into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition per serving