Squash pickles.

I only grew squash for the first time last year, and found it was one of those feast or famine veggies that you tend to get a lot of at once. My children weren't that keen either then I found this recipe, which is perfect with cheese or as a side dish. (picture courtesy of tinyfarmblog.)

Ingredients ( for about two pounds)

2 pounds firm yellow summer squash
2 small onions
1/4 cup salt
2 cups white sugar
1 tsp celery salt
1 tsp turmeric
1 tsp mustard seed
3 cups cider vinegar

Method

1. Wash squash and slice thinly.
2. Sprinkle squash and onion in salt and cover in water. Leave for two hours and drain.
3. Mix together the rest of the ingredients and bring to the boil and add the squash and onions. Leave off the heat for a further two hours.
4. Bring to a gentle boil and warm for five minutes.
5. Pack the vegetables into warmed sterile jars and top with liquid.