Sweet Heat Squash Pickles
Southern Made Simple
small yellow summer squash
cut into 1/4 inch thick slices (about 3 cups worth)
small sweet onion
cut into thin slices
seeded and chopped (add more if you like more heat)
In a large bowl, combine sliced squash, onion and peppers.
Sprinkle salt over squash mixture and stir gently to coat
Cover and chill in the refrigerator for at least 1 hour, then drain off excess water
In a large pot, combine sugar, vinegar, mustard seeds, celery seeds and ground mustard.
Bring mixture to a boil, making sure sugar is completely dissolved
Pour in squash mixture and bring it back to a boil, then remove from heat.
Ladle hot squash, onions and peppers into a sterilized quart canning jar.
Allow to cool for at least 30 minutes, then seal.
For best results, refrigerate for at least 24 hours before serving. Store in refrigerator for up to 1 month.
Select smaller squash that are firm
Using 2 jalapeno peppers gave off a very mild heat. If you want the heat to pop through, I recommend using more peppers - just make sure you seed them first!
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