Zucchini Squash Pickles With Ginger And Lemongrass

• 4 lbs zucchini (summer squash, or fussy squash, hairy melon washed and sliced 1/4 inch thick, about 10 cups)
• 1 large onion, halved and sliced, 2 cups
• 2 stalks lemongrass, halved and sliced lengthwise
• 8 ounces fresh ginger, peeled and slice 1/8 inch thick
• 1/4 cup salt
• 4 cups white vinegar
• 1 cup brown sugar
• 1 tablespoon fruit fresh, produce protector (optional)
• 1 teaspoon coriander seed
• 1 teaspoon celery seed
• 1 teaspoon turmeric
• 2 teaspoons mustard seeds
• 10 garlic cloves
• 10 chilies

1. Slice half the white part of the lemon grass leaving the top long.
2. Place squash, onions, lemon grass and ginger in a large non-reactive pot; add the salt and enough ice cold water to cover by one inch. I used bottled water.
3. Let stand for 2 - 4 hours; drain well into a colander with a large pot under to catch the liquid.
4. Add garlic and chili's to squash in the colander.
5. In a large saucepan, bring remaining ingredients to a boil; add vegetables. Let stand for 2 hours.
6. Sterilize your jars, lids, and screw rings.
7. Bring the vegetables to a boil for 5 minutes; remove the long pieces of lemongrass then fill jars with mixture, leaving half-inch head space. Fill jars to half-inch from top with hot pickling solution. Remove air bubbles. Wipe jar rims. Adjust lids. Process for 10 minutes in a boiling water bath.
8. 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.

zucchini, onion, stalks lemongrass, ginger, salt, white vinegar, brown sugar, fruit fresh, coriander seed, celery, turmeric, mustard seeds, garlic, chilies

Taken from www.food.com/recipe/zucchini-squash-pickles-with-ginger-and-lemongrass-320754 (may not work)