I love summer squash but have you ever tried it pickled?? Pickled squash has a great taste and is so refreshing. Perfect even on a autumn or winter day when the thoughts of summer have faded away.
Here is all you have to do:
Place 2 lb. squash, cut into 1/4 inch -thick rounds. 2 medium red bell peppers, chopped; and 1 onion, thinly sliced; in a colander. Sprinkle with 2 Tbsp. salt; cover and let stand for about 1 hour. Do not rinse. Tightly pack squash mixture into about 4 sterilized jars, filling to 1/2 inch from the top. Now bring 3 cups sugar, 2 1/2 cups apple cider vinegar, 2 tsp. mustard seeds, and 2 tsp. celery seeds to a boil. Stir constantly to blend together. When sugar dissolves, pour hot mixture over squash mixture in each jar. Remove any air bubbles by gently stirring with a long wooden skewer or the end of a wood spoon. Seal with lid.