Easy Pickled Squash

Ingredients

• 2 pounds (1 kg) Summer Squash - Yellow Squash (enough to fill 4 x 500ml (16oz) Jars)
• 3 cups White Vinegar
• 3 cups Water
• 3 tablespoons Pickling Salt
• 3 tablespoons Sugar
• 4 cloves Garlic (cut in half)
• 2 sprigs fresh Dill
• 2 Lemon Slices ((plus optional Lemon Zest))
• 1 teaspoon Coriander Seeds
• 1/4 teaspoon Celery seeds
• 1 teaspoon Mustard Seeds
• 1 Bay Leaf
• 8 Whole Peppercorns
• 4 cloves Garlic (cut in half)
• 2 sprigs fresh Dill
• 1/2 White Onion (thinly sliced)
• 2 sprigs fresh Cilantro
• 1 teaspoon Celery Seeds
• 1 teaspoon Mustard Seeds
• 1 Bay Leaf
• 2 Whole Cloves
• 8 Whole Peppercorns
• 2 Jalapeños split lengthways (leave seeds in for more of a kick)
• 1 Black Currant Leaf

Instructions

1. 1

   Sterilize Jars - wash and boil glass jars in boiling water for 10 minutes. Especially important if water canning.

2. 2

   Prepare Squash - wash and slice the Summer Squash into uniform ¼" slices. Mix ½ the Sliced Squash together with Sliced Onions, set aside remaining Squash. (for this recipe, Jar #1 is Onion Free)

3. 3

   Layer Herbs - in the bottom of the jars, place Garlic, Herbs, Chili, Lemon and Spices (as per recipe ingredients) in the jars.

4. 4

   Pack the Jars - tightly pack and Summer Squash inside the jar (over the herbs and spices).

5. 5

   Make Brine - in a saucepan, place Vinegar, Pickling Salt, Sugar and Water and bring to a rolling boil.

6. 6

   Fill Brine - pour hot Brine filling the jar, completely submerging the Summer Squash, leaving a ¼" gap from the top of the jar.

7. 7

   Refrigerator Quick Pickle - close the jars and allow to cool on the counter overnight. Keep refrigerated, that's the quick part. It's best for the pickled vegetables to sit in the brine for at least 2 days before you eat them.

8. 8

   Shelf Stable Canning - process jars in boiling water for at 10 minutes (add more time for altitude if needed). Remove jars and let them cool overnight. Check seals, if not sealed keep refrigerated.