Pickled Summer Squash July 28, 2015 by Jill Foucre Leave a Comment Pickled Summer Squash 2015-07-28 15:03:56 Print Ingredients 1361 g. summer squash (about 3 pounds) –sliced into thick pieces 28 g. salt 567 g. white wine vinegar 283 g. water 113 g. white wine 57 g. sugar 1 T. curry powder 2 t. smoked hot paprika Instructions In a colander placed over a bowl, mix together the squash and the salt. Let stand 1 hour. Place the colander in the sink and rinse the squash slices. Drain. Bring vinegar, water, wine, sugar, and spices to a boil. Disburse squash among canning jars. Pour brine over squash (leaving head space of 1/2-inch) Cover and process if canning or cover and store in refrigerator if not (process for 10 minutes if canning) Notes Yields 5 pints. By Kelly Sears Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/