Judys Pickled Squash

• 2 pounds small yellow or other summer squash, sliced into 1/4-inch rounds
• 1 onion, thinly sliced
• 2 red or green bell peppers, cored, seeded and chopped
• 2 tablespoons kosher salt
• 3 cups sugar
• 2 1/2 cups apple cider vinegar
• 2 teaspoons mustard seeds
• 2 teaspoons celery seeds

1. Place the squash, onion, and bell peppers in a colander, sprinkle with salt, and let drain, covered, for about 1 hour at room temperature.
2. Do not rinse.
3. If preserving the pickles, sterilize four 1-pint heat-tempered canning jars (see Know-how, page 291).
4. Tightly pack the squash, onion, and peppers, alternating layers of vegetables, in the hot jars, leaving about 1/2 inch of headspace to ensure a proper seal.
5. Combine the sugar, vinegar, mustard seeds, and celery seeds in a large pot over high heat and bring to a boil, stirring until the sugar dissolves, for about 1 minute.
6. Pour the hot liquid over the vegetables, maintaining the 1/2-inch headspace.
7. For refrigerator pickles, seal the jars tightly and refrigerate for 2 weeks to allow the flavors to develop before serving.
8. Store in the refrigerator until ready to serve, or for up to 1 month.
9. For preserved pickles, process in a hot water bath for about 15 minutes to vacuum-seal (see Know-how, page 291).
10. Let cool to room temperature, check the seal, and store in a cool, dark place until ready to serve, or for up to 6 months.
11. Refrigerate after opening.

summer, onion, red, kosher salt, sugar, apple cider vinegar, mustard seeds, celery seeds

Taken from www.epicurious.com/recipes/food/views/judy-s-pickled-squash-383767 (may not work)