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Pickled Squash
July 21, 2011

Great! Followed brine exactly & wouldn't change- otherwise sliced 10 cups yellow squash thinly on mandolin, one large candy onion, no g.pepper. Didn't measure salt, just sprinkled canning salt to squash/onion mixture then tossed occasioanally for almost 2 hours, drained, packed jars, then added boiled brine. Heated lids and allowed to seal without coldpacking, period. I know some would say this is unsafe, but we ate a pint tonight and will refrigerate and eat the rest soon. These turned out great, like bread and butter and we love! Thank you!

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