Pickled Squash

Ingredients

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

Equipment

• sauce pan
• ladle
• pot
• spatula

Directions

1. 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.
2. Just before the 2 hours are up, combine the sugar, vinegar, mustard seed, turmeric and celery seed in a saucepan. Bring to a boil.
3. Drain the salty liquid from the vegetables.
4. Pour the spice brine over the vegetables, and let stand for 2 more hours.
5. 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.