pickled patty pan squash
Wednesday, 06 October 2010 15:35
Written by Admin
2 lbs baby patty pan squash (or sliced zucchini)
1 medium onion, sliced
1/4 cup coarse salt
3 cups cider vinegar
1/2 cup sugar
2 tsp yellow mustard seeds
3/4 tsp turmeric
In a large bowl, cover squash, onion and salt in cold water and let soak for two hours. Drain. In a large saucepan on medium-high heat, bring vinegar, sugar and spices to a boil. Boil two minutes, or until sugar dissolves, and add squash and onions. Bring back to a boil and simmer about five minutes. Store in wide-mouthed jars according to jar canning instructions.