Quick Pickled Sweet Squash

Makes about 4 - 16oz Mason Jars

Ingredients:
4 C - summer squash, sliced
4 C - zucchini, sliced
2 C - sweet onion, sliced
2 C - red, yellow or orange bell pepper, sliced
4 - jalapenos, sliced with seeds removed
4 - banana peppers, sliced with seeds removed
2 1/2 C - cider vinegar
1 1/4 C - sugar
1 Tbsp - kosher salt (any non-iodized salt)
1 tsp - celery seeds
1 tsp - mustard seeds

Directions:
Combine all veggies in a large pot. Sprinkle with salt and mix. Let stand one hour.
Spoon veggies into jars until full. Add vinegar, sugar, celery seeds and mustard seeds to the pot. Bring to a boil. Then, pour into each mason jar filled with veggies. Top jars with lids and rings; then either store in the refrigerator or process for long term storage.

To process jars, simply place them in a large pot covered with water. Bring to a boil for 5 minutes or 10 minutes for altitudes of 1,001 ft to 6,000 ft. Over 6,000 ft, process for 15 minutes. When the time is up, remove jars with a jar lifter (or tongs with rubberized end) and place on the counter to cool. The jars have successfully sealed when the lid suctions down onto the jar and does not pop back up when pressed down. If any jars do no seal; store in the refrigerator.

Nutritional Info per 1/2C serving:
Calories - 91.1
Fat - 0.2g
Cholesterol - 0mg
Sodium - 440.2 mg
Carbohydrates - 23.4g
Fiber - 1.9g
Sugar - 18.9 g
Protein - 1.2g