The combination of green zucchini and yellow summer squash make attractive pickles.
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.
Drain vegetables in a colander. Do not rinse.
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.
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.
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.
1/2 other carbohydrate