Squash Pickles
In the summer when there is a glut of squash and courgettes, why not make some pickles for the winter?
Ingredients:
2lb squash or courgettes, thinly sliced ( I used patty pan squash - some slices cut in half to get courgette size or you could mix them to get mix of yellow and green pickles)
1/21b onions, quartered and thinly sliced
1/4 cup salt
2 cups sugar
2 cups vinegar
1 teaspoon celery seed - or coriander works well 1 teaspoon ground turmeric 1 teaspoon prepared yellow mustard 2 teaspoons mustard seeds
Method
Place squash and onions into a large bowl, cover with water, and stir in the salt until it dissolves.
Leave the vegetables to soak in the salted water for at least 2 hours; drain and transfer to a large heatproof bowl or saucepan. Bring sugar, vinegar, celery seed, turmeric, mustard, and mustard seeds to a boil in a saucepan; pour the mixture over the squash and onions. Let the mixture stand for at least 2 more hours.
Return squash, onions, and pickling liquid with spices to a large pot and bring to a boil. Boil for 3 minutes.
Pack the squash and onion into the warmed jars, filling the jars to within 1/4 inch of the top with pickling liquid.
Store in a cool, dark area, and wait at least 24 hours before opening.
