Condiments
3 lb summer squash (about 6) sliced into 1/4 inch rounds
2 teaspoons kosher salt
1 medium sweet onion thinly sliced
2 jalapeño peppers sliced
2 1/4 cups distilled white vinegar
2 1/4 cups water
1 1/8 cups sugar
1 T mustard seeds
1 1/2 tsp dried minced garlic
1 tsp celery seed
1 T red peppercorns
1 bay leaf torn into pieces
* Salt the squash
* Toss the salt and squash in a bowl and refrigerate for 2 to 3 hours.
* Drain the squash. Rinse the squash with water and drain again.
* Make the brine
* Add the vinegar, sugar, and spices to a saucepan and heat just until boiling. Stir until the sugar dissolves and turn off the heat.
* Pack the jars
* Evenly pack four 16 ounce canning jars with the squash, onions and peppers. Ladle the pickling brine into the jars until the squash is covered.
* Refrigerate
* Let the pickles marinate for at least 24 hours or a full 48 hours for maximum flavor.
* Refrigerate for up to 4 weeks. Discard sooner if any film develops.
When made 8/23/15, accidentally added equal parts water with the vinegar, and cut the sugar in half. Liked the changes, modified the original recipe to reflect them.