Ingredients:

  • 4 lbs summer squash and zucchini, sliced into 1/4-inch rounds
  • 1 cup sliced white onion
  • 4 cloves garlic, smashed
  • 3 cups distilled white vinegar (5% acidity)
  • 2 cups filtered water
  • 2 tbsp pickling salt
  • 2 tbsp granulated sugar
  • 1 tsp mustard seeds
  • 1 tsp black peppercorns

Instructions:

  1. Wash all jars and lids in hot, soapy water or run them through a dishwasher cycle, keeping jars warm to prevent thermal shock.
  2. Slice zucchini and yellow squash into consistent 1/4-inch rounds to ensure uniform processing.
  3. Distribute sliced onions and smashed garlic at the bottom of the sterilized jars.
  4. In a stainless steel saucepan, combine the vinegar, water, salt, sugar, and whole spices.
  5. Bring the brine mixture to a rolling boil, then reduce heat to a simmer.
  6. Add the sliced squash to the simmering brine for exactly 5 minutes to partially set the pectin in the cell walls.
  7. Pack the squash into jars, pour the hot brine over the vegetables, and remove air bubbles using a headspace tool.
  8. Process jars in a water bath canner for 10 minutes for pints or 15 minutes for quarts.