So-Sweet Yellow Squash Pickles

 

These are wonderful pickles!  This is a great picture I found in a magazine.  I started buying these pickles several years ago at our farmers market and they are delicious.  I love them with brown beans and corn bread and they are great on a relish tray.  They would be wonderful on a chicken or ham sandwich. 

4 small yellow summer squash, cut into 1/2 inch thick slices (about 3 cups)
1/2 to 1 cup sliced onion ( I would use l large sweet onion)
1 tablespoon pickling salt
1 cup sugar
3/4 cup white vinegar
3/4 cup mustard seeds
3/4 cup celery seeds
3/4 teaspoon dry mustard

In a large nonmetal bowl combine squash and onions.  Sprinkle pickling salt over vegetables; stir gently to combine.  Cover and chill in the refrigerator for 1 hour; drain well.

In a 3 quart stainless steel, enamel , or non-stick pot combine sugar, vinegar, mustard seeds, celery seeds, and dry mustard.  Bring to boiling, stirring until sugar dissolves.  Add squash mixture.  Return to boiling.  Removed from heat.

Ladle hot vegetables and liquid into sterilized pint canning jars or other jars.  Cool for 30 minutes.  Seal and label. 

Chill for at least 24 hours before serving.  Store in the refrigerator for up to one month.