Yellow Squash Pickles

If you like bread and butter pickles, you will like this recipe.  Another example of using every bit of garden goodness that we can.  This winter, these little pieces of squash will be delicious on an appetizer tray or eaten with roasted chicken.

4 small to medium yellow squash, ends trimmed and cut into 1/4 inch chunks

1 cup sugar

3/4 cup apple cider vinegar (pickling strength)

1/4 t. salt

1 cinnamon stick, broken into pieces

1 clove

1/8 t. celery seeds

Combine the sugar, vinegar and salt.  Place the cinnamon stick, clove and celery seeds in a cheesecloth bag and add to the syrup.  Bring to a boil and simmer for 5 minutes.

Add the squash let simmer for another 5 minutes.  

Pack into sterilized half pint jars.  Pour in the hot syrup and seal.  Process in a hot water bath for 20 minutes.  Refrigerate any jars that don't seal and eat within a week.

Canning questions?  Check out THE authority  http://www.freshpreserving.com/getting-started