Ingredients:
- 2 pounds zucchini or summer squash, sliced, about 7 cups
- 2 medium onions, halved and sliced, about 2 cups
- 1/4 cup salt
- 2 cups white vinegar
- 1 to 2 cups sugar
- 1 teaspoon celery seed
- 1 teaspoon turmeric
- 2 teaspoons mustard seed
Preparation:
Place squash and onions in a large non-reactive pot; add the salt and enough water to cover. Let stand for 2 hours; drain well. In a 2-quart saucepan, bring remaining ingredients to a boil; pour over the squash and onions. Let stand for 2 hours. Bring to a boil for 5 minutes; pack in hot sterilized jars and seal; process according to jar manufacturer's directions or process pints or quarts for 10 minutes from 1 to 1,000 feet, 15 minutes from 1,001 to 6,000 feet, or 20 minutes above 6,000 feet in altitude.Makes about 3 pints.
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