Ingredients
- 2 pounds yellow squash thinly sliced
- 1 medium white onion thinly sliced
- 3 1/2 tablespoons kosher salt
- 2 1/2 cups apple cider vinegar
- 1/2 cup water
- 1 cup granulated sugar
- 2 1/2 teaspoons ground mustard
- 3/4 teaspoon ground turmeric
Instructions
- In a large bowl, combine the sliced squash and onion. Sprinkle with salt and mix well. Let it sit for 1 hour.
- Use cold water to rinse the vegetables thoroughly. Drain well.
- In a large pot, mix together apple cider vinegar, water, sugar, ground mustard, and turmeric. Heat until boiling, stirring until the sugar is fully dissolved.
- Add the drained vegetables to the boiling brine. Reduce heat and simmer for 5 minutes. Transfer to jars.
- Secure the jars with lids and let them cool to room temperature. Place in the refrigerator for a minimum of 24 hours before serving.
