Prep Time::30 mins
Cook Time::25 mins
Additional Time:: 4 hrs
Total Time:: 4 hrs 55 mins
Servings::24
Yield::4 pint jars
Ingredients
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2 ½ pounds young yellow squash and zucchini, sliced into rounds
2 small onions, thinly sliced
1 green bell pepper, seeded and sliced into strips
¼ cup salt
2 ¼ cups white sugar
2 cups distilled white vinegar
2 teaspoons mustard seed
1 teaspoon ground turmeric
1 teaspoon celery seed
Directions
Combine squash, onions, and bell pepper in a large aluminum-free pot. Cover with salt and let stand for 2 hours to release liquid, stirring occasionally.
Just before the 2 hours are up, combine sugar, vinegar, mustard seed, turmeric, and celery seed in a medium saucepan. Bring to a boil. Drain and pour briny liquid over salted vegetables in the pot. Let stand for 2 more hours.
Bring vegetable mixture to a boil. Reduce heat and simmer for about 5 minutes. Ladle into 1-pint sterile jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly.
Process the jars in a simmering water bath to seal completely, about 10 minutes.
From the Editor
For safety when canning and preserving foods, contact your local extension for processing times in your area that will be specific to your altitude.