Ingredients
4
lb small yellow squash and green zucchini, scrubbed and cut into 1/4-inch-thick rounds (12 cups)
2
large onions, cut crosswise into 1/4-inch-thick slices
1/4
cup plus 1 1/2 tsp canning salt
1
cup pure maple syrup (preferably dark amber)
6
(4- to 5-inch-long) fresh red chiles such as Holland red hot finger peppers
Special equipment: 6 (1-pint) canning jars with lids and screw bands
Directions
1.
Toss together yellow squash, zucchini, and onions with 1/4 cup canning salt and crushed ice in a large bowl. Press a plate directly onto vegetables and place a 5-pound weight on top (a bag of sugar in a sealed plastic bag works well). Let stand at room temperature 4 hours.
2.
Sterilize jars and lids.
3.
Bring vinegar, syrup, water, mustard seeds, allspice, celery seeds, and remaining 1 1/2 teaspoons canning salt to a boil in a 3-quart saucepan, then simmer, uncovered, 10 minutes.
4.
Cut a lengthwise slit in each chile (don\'t cut all the way through), then add chiles to pickling liquid and continue to simmer 1 minute.
5.
Drain jars upside down on a clean kitchen towel 1 minute, then invert.
6.
Drain vegetables in a colander set over a bowl to catch liquid, then pack into jars, tucking a chile pepper into side of each jar. Fill jars with pickling liquid, leaving 1/4 inch of space at top, then run a thin knife between vegetables and jar to eliminate air bubbles.
7.
Seal, process, and store filled jars, boiling pickles in jars 20 minutes.
8.
Let pickles stand in jars at least 1 week for flavors to develop.
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