Yellow Squash Bread and Butter Pickles

1. Wash squash but do not peel them. Slice squash, onions and sweet pepper into thin slices. Put them all in a bowl. Add 1/4 cup salt and then cover with cold water and ice. Let the mixture stand for one hour, using additional ice to keep it cool or refrigerate. Keeping them cool is important as it will crisp them up. After one hour drain well. (Do not rinse!)

2. Combine sugar, vinegar, celery seed, mustard seeds and turmeric in a large pot. Bring to boil and boil ingredients for three minutes, stirring occasionally.

3. Add drained squash mixture. Bring to boil and simmer for three more minutes.

4. While the mixture is cooking, sterilize your jars and heat your lids and rings according to standard canning practices. The lids and rings should be placed in near boiling water to heat. This recipe should use about 5 pint jars but may need more or less depending on your exact measurements of squash and vegetables.

Fill sterilized pint jars with pickle mixture and cover with vinegar juice. Wipe top of jars well and place hot lids and rings onto jars. Process according to standard recognized safe canning practices. I processed mine in a water bath for 10 minutes. An exceptional website for canning technique can be found at pickyourown.org, choose their “All About Canning” post.

Cook’s Note:
Any size squash will do, but smaller squash have less seeds and remain firm.