Squash Pickles (recipe for canning)

8 cups of yellow and zuchinni squash sliced thin
2 cups of chopped or ringed onion ( I use yellow.)
1/2 c. chopped green bell pepper
1/4 c. chopped red bell pepper or pimentos
1 1/2 c. cider vinegar (apple is fine)
2 1/4 c. sugar
1 tspn mustard mustard seed
1 tspn celery seed
5 whole cloves ( You can substitute all these
spices with 2 tspn of pickling spice.)
1 Tablespoon of kosher salt (for canning) to sprinkle

slice squash. layer with onions in a large bowl that seals. Sprinkle with salt. Let stand overnight at room temp. In the morning, drain juice off of squash. Do not rinse.
Prepare 5 pint jars with lids and rings separated, and heat all in water.
Mix all other ingredients in a stock pot. Boil. Add Squash then boil again. Do not cook. Remove from heat. Make sure all the squash is covered with sauce and spices.
Use jar filler for ease to fill jars with squash, but don't pack tightly. Just packed. Cover with sauce. Use a spoon handle or butter knife and run down in jars to let out air bubbles.
Clean the top rim of jar with a damp paper towel. Seal with lid and ring. Leave 1/2 inch head space in jar. Separate jars on a dish towel to cool. You'll hear them seal with a pop when they begin to cool. Date your lids.

Serving Size: 20-1/2 cup servings (5 pints)

Number of Servings: 20

Recipe submitted by SparkPeople user GAYLED67.