Judys Pickled Squash

1. 1

   Place the squash, onion, and bell peppers in a colander, sprinkle with salt, and let drain, covered, for about 1 hour at room temperature.

2. 2

   Do not rinse.

3. 3

   If preserving the pickles, sterilize four 1-pint heat-tempered canning jars (see Know-how, page 291).

4. 4

   Tightly pack the squash, onion, and peppers, alternating layers of vegetables, in the hot jars, leaving about 1/2 inch of headspace to ensure a proper seal.

5. 5

   Combine the sugar, vinegar, mustard seeds, and celery seeds in a large pot over high heat and bring to a boil, stirring until the sugar dissolves, for about 1 minute.

6. 6

   Pour the hot liquid over the vegetables, maintaining the 1/2-inch headspace.

7. 7

   For refrigerator pickles, seal the jars tightly and refrigerate for 2 weeks to allow the flavors to develop before serving.

8. 8

   Store in the refrigerator until ready to serve, or for up to 1 month.

9. 9

   For preserved pickles, process in a hot water bath for about 15 minutes to vacuum-seal (see Know-how, page 291).

10. 10

    Let cool to room temperature, check the seal, and store in a cool, dark place until ready to serve, or for up to 6 months.

11. 11

    Refrigerate after opening.

No additional tips available.