This recipe for refrigerator pickles works well with yellow squash, zucchini, or a combination of both. Besides the squash, the recipe calls for green peppers, red peppers, and onions. For this batch, we didn't have any red peppers yet, so they are not as colorful as they might be, but they are still an attractive pickle, and a tad on the sweet side so they appeal to kids as well.
Here's the recipe given to me by a friend of my mother in law when Jack and I first were married:
Three hours in advance of processing:
Dissolve 2/3 cup salt in 3 quarts of water.
Add 16 cups thinly sliced summer squash and cover with a plate to keep submerged.
(one medium squash = 4 cups)
Soak for three hours.
In a large pan, heat:
4 cups vinegar
2 cups sugar
4 teaspoons mustard seeds
Stir constantly till sugar dissolves.
Add squash and:
4 medium onion, sliced
4 green peppers, chopped into large chunks
2 red peppers, chopped into smaller chunks
Bring to a boil, pack into hot jars.
Allow to cool then store in the refrigerator for up to 3 weeks.
These are yummy, crispy pickles!