Ingredients
4
4 servings
- •2.5 pounds young yellow squash and zucchini, sliced into rounds
- •2 small onions, thinly sliced
- •1 green bell pepper, seeded and sliced into strips
- •0.25 cup salt
- •2.25 cups white sugar
- •2 cups distilled white vinegar
- •2 teaspoons mustard seed
- •1 teaspoon ground turmeric
- •1 teaspoon celery seed
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 525
- Carbohydrate: 130g
- Fat: 2g
- Fiber: 7g
- Protein: 4g
- Sugar: 115g
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