Pickled Squash!

This is one of our favorite recipes and great to use when you have an abundance of squash!  While it is not foraging related, chances are, you have a neighbor, family member or even you with too much squash and willing to give it away!  This is an easy recipe and a great side dish all year long.

Pickled Squash

Ingredients:

2 pounds squash, cut into 1/4-inch-thick rounds
2 medium-size red bell peppers, chopped
1 onion, thinly sliced
2 tablespoons kosher salt
3 cups sugar
2 1/2 cups apple cider vinegar
2 teaspoons mustard seeds
2 teaspoons celery seeds

Preparation:
Place squash, bell peppers, and onion in a colander. Sprinkle with kosher salt; cover and let stand at room temperature 1 hour. (Do not rinse.)

Tightly pack squash mixture in 4 (1-pt.) hot sterilized jars, filling to 1/2 inch from top.

Bring sugar, vinegar, mustard seeds, and celery seeds to a boil in a Dutch oven over high heat; boil, stirring constantly, 1 minute or until sugar dissolves. Pour hot liquid over squash mixture in jars, filling to 1/2 inch from top. Remove air bubbles by gently stirring with a long wooden skewer. Water bath 20 minutes.