Canning seems like IS a lot of work. I was given about 10 yellow summer squash the other day. I knew I couldn't use them all at once. I was blog surfing the other day and saw that someone else made pickleld squash. "Interesting!" says I. I guess you can pickle just about anything. I gave it a try today.
1/4 c. salt
2 1/2 pounds yellow squash (or yellow squash and zucchini) sliced into rounds
1 green bell pepper, seeded and sliced into thin strips
2 small onions, sliced into thin slices
2 1/4 c. white sugar
2 c. distilled vinegar ( I used apple cider vinegar as I saw on other recipes)
1 1/2 T. pickling spice
generous pinch of crushed red pepper flakes
In a large, non aluminum pot, comine the squash, bell pepper, onions. Cover with salt, let stand 2 hours stirring occasionally.
Just before 2 hours time is up, combine the sugar, vinegar, spices in sauce pan. Bring to boil. Drain well the liquid from the vegetables. Pour the spice brine over the vegetables. Let stand another 2 hours. Boil vegetables again. Let simmer about 5 minutes. Ladle vegetables into pint size, sterile jars, filling with liquid to within 1/4 inch of rim of jar. Wipe rims with clean cloth. Seal with lids and rings. Process in boiling water bath canner for 10 minutes. Remove let stand 24 hours before storing in cool dry place. Any jars that do not seal should be stored in refridgerator no longer than two weeks.
*I'll have to let you know how these pickled squash turn out. My house sure smells heavenly. I love pickles!