Lee’s Bread and Butter Squash Pickles

Ingredients

• Quart Size Canning Jars
• 5 Cups Distilled White Vinegar
• 4 Cups White Granulated Sugar
• 1/2 Teaspoon Turmeric Powder
• 8-10 Medium Yellow Squash 1/4" Slices
• Onion Slices as Needed
• 1/2 Teaspoon Mustard Seeds
• 1/2 Teaspoon Celery Seeds
• 1/2 Teaspoon Table Salt
• 2-3 Sprigs Fresh Dill Weed
• 2 Smashed Garlic Cloves
• 1/2 Jalapeño Sliced

Steps

1. In a large stockpot, bring cider vinegar, sugar, and Turmeric spice to a rolling boil. Let boil for 2 minutes. Turn off heat and set aside.
2. Boil mason jars and lids for at least 2 minutes, to clean and sterilize.
3. Put each spice as listed into all jars, except for the Turmeric.
4. Pack each jar as tight as you can with the yellow squash slices. Putting a layer of onion slices halfway up the jar. When finished, ladle vinegar hot vinegar mixture into each jar, leaving a 1/4" headspace. Tap the sides each jar with a wooden spoon to release any air bubbles.
5. Put lids and bands onto your finished jars. Process in a water bath for 10 minutes.
6. When done, let jars rest until they are fully cooled, and tops have sealed. I usually let mine age for a month or so before I enjoy them for full flavor development, but you certainly don't have to. Enjoy. Note: (These pickles can just be cold packed (not processed in a water bath) and just kept refrigerated.)
7. This recipe will roughly do 3-4 quarts of pickles. I do much larger batches, so I tried to scale everything down for this recipe. I also do many different variations of these pickles. Different vinegars, sugar content, different spices, etc. But this is my go to variation.