Summer Squash Bread and Butter Pickles

Preparation

1. Step 1

   Toss together yellow squash, zucchini, and onions with 1/4 cup canning salt and crushed ice in a large bowl. Press a plate directly onto vegetables and place a 5-pound weight on top (a bag of sugar in a sealed plastic bag works well). Let stand at room temperature 4 hours.

   Step 2

   Sterilize jars and lids .

   Step 3

   Bring vinegar, syrup, water, mustard seeds, allspice, celery seeds, and remaining 1 1/2 teaspoons canning salt to a boil in a 3-quart saucepan, then simmer, uncovered, 10 minutes.

   Step 4

   Cut a lengthwise slit in each chile (don't cut all the way through), then add chiles to pickling liquid and continue to simmer 1 minute.

   Step 5

   Drain jars upside down on a clean kitchen towel 1 minute, then invert.

   Step 6

   Drain vegetables in a colander set over a bowl to catch liquid, then pack into jars, tucking a chile pepper into side of each jar. Fill jars with pickling liquid, leaving 1/4 inch of space at top, then run a thin knife between vegetables and jar to eliminate air bubbles.

   Step 7

   Seal, process, and store filled jars , boiling pickles in jars 20 minutes.

   Step 8

   Let pickles stand in jars at least 1 week for flavors to develop.