Active time: 1 1/4 hr Start to finish: 5 1/2 hr (plus 1 week for flavors to develop)

　　

Ingredients

Makes 6 (1-pint) jars

　　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 teaspoons canning salt

　　1 quart crushed ice

　　2 1/4 cups cider vinegar

　　1 cup pure maple syrup (preferably dark amber)

　　3/4 cup water

　　1 tablespoon mustard seeds

　　1 teaspoon whole allspice

　　1/2 teaspoon celery seeds

　　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

　　

Step 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.

　　

Step 2

Sterilize jars and lids .

　　

Step 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.

　　

Step 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.

　　

Step 5

Drain jars upside down on a clean kitchen towel 1 minute, then invert.

　　

Step 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.

　　

Step 7

Seal, process, and store filled jars , boiling pickles in jars 20 minutes.

　　

Step 8

Let pickles stand in jars at least 1 week for flavors to develop.