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Pickled Squash

Source of Recipe


Emeril Lagasse






List of Ingredients



• 10 cups sliced squash (such as zucchini and yellow summer squash)
  
• 2 cups sliced onions
  
• Kosher salt for sprinkling on vegetables
  
• 2 cups white vinegar
  
• 3 cups sugar
  
• 1-1/2 Tbsp pickling spice
  
• 1/2 tsp crushed red pepper
  






Instructions



1. In a large pot or bowl, layer the sliced squash and onions. Sprinkle each layer generously with kosher salt and let sit for 1 hour. Drain well.
   
   
2. In a large non-reactive pot, combine the vinegar, sugar, pickling spice and crushed red pepper, and bring to a boil. Add the squash and onions and return to a boil.
   
   
3. Divide the vegetables between sterilized jars and ladle enough pickling liquid over vegetables to come within 1/2-inch from the top of the jar. Wipe the rims of the jars clean; cover with the lids and screw tops. Process the jars in a hot water bath for 10 minutes. Remove the jars from the water bath and cool. Jars should seal as they cool. Any jars that do not seal should be refrigerated and consumed within 2 weeks.
   
   Makes about 4 pints.