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Ingredients

¼ cup salt 2 ½ pounds young yellow squash and zucchini, sliced into rounds 1 green bell pepper, seeded and sliced into strips 2 small onions, thinly sliced 2 ¼ cups white sugar 2 cups distilled white vinegar 2 teaspoons mustard seed 1 teaspoon ground turmeric 1 teaspoon celery seed

Nutrition Info

524.5 calories carbohydrate: 129.8 g cholesterol: : - fat: 1.5 g fiber: 6.9 g protein: 3.9 g saturatedFat: 0.2 g servingSize: - sodium: 9.1 mg sugar: 114.7 g transFat: : - unsaturatedFat: : -

In a large non-aluminum pot, combine the squash, bell pepper, and onions. Cover with salt, and let stand for 2 hours to release the liquids. Stir occasionally.
Just before the 2 hours are up, combine the sugar, vinegar, mustard seed, turmeric and celery seed in a saucepan. Bring to a boil. Drain the salty liquid from the vegetables. Pour the spice brine over the vegetables, and let stand for 2 more hours.
Bring to a boil once again, and simmer for about 5 minutes. Ladle into 1 pint sterile jars, filling with the liquid to within 1/4 inch of the top. Wipe rims with a clean towel, and run a thin spatula around the inside of the jar to remove air bubbles. Seal with lids and rings. Process for 10 minutes in a simmering water bath to seal completely.

4 pint jars

Set some of that abundant summer squash aside for the winter months with this awesome pickled squash recipe.