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1 pound fresh yellow squash, unpeeled and cut in thin slices
2 white onions, thinly sliced and
separated into rings
1/4 cup salt
6 small jalepenos, stems removed,
cut in half
1/2 cup
cider vinegar
1/2cup fresh lemon juice
4 cloves garlic, sliced
2 tablespoons sugar
2 teaspoons
celery seeds
2 teaspoons yellow mustard seeds
1 teaspoon dry mustard
Place squash
and onions in a collander and sprinkle
with salt. Let sit for one hour
Rinse well and drain
Pack
into sterilized jars along with the jalepenos.
Combine the remaining ingredients in a pan, bring to
boil
and pour over the veggies leaving 1/4 in head space.
Adjust the lids and process in a boiling
water bath for 10 minutes.
Yield : 2 pints
Heat Scale : Varies
Enjoy!
Saucegal
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