Squash Pickles - Great for Burgers and Sandwiches

                                               Pickled Yellow Zucchini Squash

Here's a recipe I found on the Food Network for pickled squash.  It's very easy and makes a bread and butter type pickle.  I found it a bit sweet so the next batch I'm going to reduce the sugar and add more red pepper flakes.  I'll keep you posted.

This is the original recipe:

10 cups sliced summer squash

2 cups sliced onions

kosher salt for sprinkling vegetables

2 cups white vinegar

3 cups sugar

1 1/2 tablespoon pickling spice

1/2 teaspoon crushed red pepper, optional

In a large pot or bowl, layer sliced squash, sliced onions and sprinkle each layer with kosher salt.  Let sit for an hour, drain well.  In a large non-reactive pot, combine vinegar, sugar, pickling spice, and crushed red pepper and bring to boil.  Add squash and return to boil. 

Divide vegetables between sterilized jars and ladle enough pickling liquid over vegetables to come within 1/2 inch of top of jar.  Wipe rims of jars clean, cover with lids and screw tops in place.  process jars in hot water bath for 10 minutes,  Remove jars from water bath and cool.  Jars should seal as they cool  Any jars that do not seal should be refrigerated and consumed within 2 weeks.

Also, read instructions from a Ball canning book for preparing jars before making pickles.  Use caution when preparing recipe.

Get the barbeque ready!