Yield: 2 pints
|4 mediums||Yellow squash; sliced 1/4 inch thick|
|½ cup||Pickling salt|
|2 smalls||Onions; thinly sliced|
|1½ cup||Vinegar (5% acidity)|
|3 tablespoons||Dry mustard|
|1 tablespoon||Ground ginger|
|1 tablespoon||Curry powder|
|6 eaches||Whole peppercorns|
Layer squash and salt in a large glass or plastic container.
Cover and let stand about 4 hours. Rinse squash several times in cold water; drain well.
Place squash and onion in a large Dutch oven. Combine remaining ingredients in a small, heavy saucepan, mixing well. Bring to a boil; boil 5 minutes, stirring often.
Pour vinegar mixture over squash; bring mixture to a boil, and cook 5 minutes or just until squash is crisp-tender.
Pack into hot sterilized jars, leaving ¼-inch headspace. Cover at once with metal lids, and screw bands tight. Process in boiling-water bath for 15 minutes.
"Southern Living" August, 1981 Typos by Jeff Pruett Submitted By JEFF PRUETT On 08-14-95