Zucchini Squash Pickles With Ginger and Lemongrass

Ingredients

• 4 lbs zucchini (summer squash, or fussy squash, hairy melon washed and sliced 1/4 inch thick, about 10 cups)
• 1 large onion, halved and sliced, 2 cups
• 2 stalks lemongrass, halved and sliced lengthwise
• 8 ounces fresh ginger, peeled and slice 1/8 inch thick
• 1/4 cup salt
• 4 cups white vinegar
• 1 cup brown sugar
• 1 tablespoon fruit fresh, produce protector (optional)
• 1 teaspoon coriander seed
• 1 teaspoon celery seed
• 1 teaspoon turmeric
• 2 teaspoons mustard seeds
• 10 garlic cloves
• 10 chilies

Directions

1. 1

   Slice half the white part of the lemon grass leaving the top long.

2. 2

   Place squash, onions, lemon grass and ginger in a large non-reactive pot; add the salt and enough ice cold water to cover by one inch. I used bottled water.

3. 3

   Let stand for 2 - 4 hours; drain well into a colander with a large pot under to catch the liquid.

4. 4

   Add garlic and chili's to squash in the colander.

5. 5

   In a large saucepan, bring remaining ingredients to a boil; add vegetables. Let stand for 2 hours.

6. 6

   Sterilize your jars, lids, and screw rings.

7. 7

   Bring the vegetables to a boil for 5 minutes; remove the long pieces of lemongrass then fill jars with mixture, leaving half-inch head space. Fill jars to half-inch from top with hot pickling solution. Remove air bubbles. Wipe jar rims. Adjust lids. Process for 10 minutes in a boiling water bath.

8. 8

   Pints or quarts for 10 minutes from 1 to 1,000 feet, 15 minutes from 1,001 to 6,000 feet, or 20 minutes above 6,000 feet in altitude.