Pickled Squash

Filed under Vegetables

Recipe courtesy Emeril Lagasse, 2001. Refrigerate any jars that don't seal and eat within 2 weeks.

Ingredients

10 cup Zucchini, sliced squash - zucchini and yellow summer squash
2 cup Onion, sliced
Kosher salt, for sprinkling
2 cup White vinegar
3 cup Sugar
1 1/2 tbsp Pickling spice
1/2 tsp Red pepper flakes, crushed, optional

Directions

Layer the squash and onions in a large pot or bowl, salting each layer generously, and let sit 1 hour. Drain well.
Bring the vinegar, sugar, pickling spice and red pepper to a boil in a large nonreactive pot. Add the vegetables and return to a boil.
Divide among sterilized jars and ladle in liquid to within 1/2 inch of the top. Wipe the rims, put on the lids and process in a hot water bath 10 minutes. Cool; the jars should seal as they cool.