Adventures in Canning - Part 2

Here are the Zucchini and Summer Squash pickles.  First cut them thin, about one pound each.  Then cut a quarter of a pound of onion, quarter it and thin slice.  Set in brine with a quarter cup kosher salt and water to cover.  Let this set for two hours.

Heat up sugar, vinegar, tumeric, celery salt and mustard seed to a boil.  Drain and rinse vegetables then pour hot mixture over them.  Let this set for two more hours.  Put everything into a deep pot and bring to a boil, turn heat down and simmer to five minutes.  Pour hot mixture into sterilized jars.  Put it in the water bath for 15 minutes.

I can't give the measurements out because a friend gave me this recipe and it's her's to publish.  This yielded me three half pint jars, one jelly jar and one cup and a half jar.

That's it for now.  There will be more as the veggies in my little garden ripen.