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Lazy-Day Pickles

http://www.eatingwell.com/recipes/lazy_day_pickles.html

From EatingWell:  July/August 1998

The combination of green zucchini and yellow summer squash make attractive pickles.

About 6 cups | Active Time: 30 minutes | Total Time: 4 days

Ingredients

• 1 pound zucchini, (2 medium), cut into 1/4-inch slices
• 1 pound yellow squash, (2 medium), cut into 1/4-inch slices
• 3 medium onions, sliced
• 2 tablespoons plus 3/4 teaspoon pickling salt, divided (see Note)
• 2 cups crushed ice
• 1 cup plus 2 tablespoons cider vinegar
• 1/2 cup packed light brown sugar
• 1/2 cup water
• 1 1/2 teaspoons mustard seeds
• 1/2 teaspoon whole cloves
• 1/2 teaspoon turmeric
• 1/2 cinnamon stick
• 1/4 teaspoon celery seeds
• 1/8 teaspoon crushed red pepper

Preparation

1. Combine zucchini, squash, onions, 2 tablespoons salt and ice in a large bowl. Place a plate on the vegetables and weight it with a 5-pound object, such as a bag of sugar. Let stand at room temperature for 3 to 4 hours.
2. Drain vegetables in a colander. Do not rinse.
3. Combine vinegar, brown sugar, water, mustard seeds, cloves, turmeric, cinnamon stick, celery seeds, crushed red pepper, drained vegetables and remaining 3/4 teaspoon salt in a large nonreactive saucepan. Bring to a boil over high heat. Remove from heat.
4. Transfer vegetables and liquid to a 2-quart glass or ceramic bowl or jar. Cool to room temperature; cover and refrigerate for at least 4 days to allow flavors to develop.

Nutrition

Per 1/4-cup serving : 31 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 7 g Carbohydrates; 1 g Protein; 1 g Fiber; 3 mg Sodium; 127 mg Potassium

Exchanges: 1/2 other carbohydrate

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 1 month.

• Note: Pickling salt, also called canning salt, produces a clear brine. Do not substitute any other salt.