One of our family favorites has become the pickled squash recipe. We have run low on our reserve stock so what better time to replenish the stock than on Hippy Weekend!

You will need:

6 to 8 yellow summer squash

6 or 7 onions

1/3 cup of canning or kosher salt.

* Cut the squash and onions into 1/8 inch slices

* Layer these in a large bowl with the salt.

* Put a layer of ice on the top and cover with a towel

* Allow these to stand for about 1 1/2 hours.

* Drain and rinse the squash and onions.

Combine in a saucepan:

3 cups distilled vinegar

2 cups sugar

2 tablespoons mustard seed

2 teaspoons turmeric

2 teaspoons celery seed

1 teaspoon ground ginger

1 teaspoon peppercorns.

Bring to a boil.

Add the squash and onions to the saucepan and return the mixture to a boil.

Pack hot into hot pint jars leaving 1/4 inch head space. Remove air bubbles. (we use a butter knife to move the contents around until the air bubbles are gone)

Clean the tops of the jars with a clean dry towel and seal with the lid and rings.

Process in a water bath for 10 minutes.

This made 7 pints!

Another Hippy Weekend Success!!!!!!!