Ingredients

• 20 medium sized summer squash or zucchini
• 6 large onions
• 1/2 c canning salt
• 2 c vinegar
• 1 c sugar
• 1 teaspoon mustard seed
• 2 teaspoons celery seed

Directions

Chop 20 medium-sized zucchini and 6 large onions (relatively fine). Sprinkle with ½ cup canning salt and cover with water. Refrigerate overnight, then rinse with water and drain. Prepare 2 cups vinegar, 1 cup sugar, 1 teaspoon mustard seed, and 2 teaspoons celery seed, and bring to a boil. Add chopped zucchini and onion and simmer for 10 minutes. Fill jars, leaving ¼-inch headspace. Process in a boiling water canner for 10 minutes.

Credit:

from CSA member and pick-up volunteer Natalie