Pickled Squash

1. 1

   In a large pot or bowl, layer sliced squash and onions, and sprinkle eash layer generously with kosher salt.

2. 2

   Let sit 1 hour.

3. 3

   Drain.

4. 4

   In large pot combine vinegar, sugar, pickling spice, and crushed red pepper and bring to a boil.

5. 5

   Add squash and onions and return to boil.

6. 6

   Ladle vegetables and enough of the liquid to cover them within 1/2 inch into sterilized jars.

7. 7

   Wipe rims and jars clean, and put lids and rings on jars.

8. 8

   Process jars in hot water bath for 10 minutes.

9. 9

   Remove jars from water bath and allow to cool.

10. 10

    Any jars that do not seal should be refrigerated and used withing 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.