Pickled Squash

1. 1

   In a large pot or bowl, layer sliced squash and sliced onions, and sprinkle each layer generously with kosher salt and let sit for 1 hour.

2. 2

   Drain well.

3. 3

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

4. 4

   Add squash and onions and return to a boil.

5. 5

   Divide vegetables between sterilized jars and ladle enough pickling liquid over vegetables to come within 1/2?inch from top of jar.

6. 6

   Wipe rims of jars clean, cover with lids and screw tops in place.

7. 7

   Process jars in a hot water bath for 10 minutes.

8. 8

   Remove jars from water bath and cool.

9. 9

   Jars should seal as they cool.

10. 10

    Any jars that do not seal should be refrigerated and consumed within 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.