I adapted a recipe for mustard pickled yellow squash from this Columbus blogger.
My mother has an aversion to onions and only had apple cider vinegar, so I made some changes to the posted recipe. Here’s my final recipe:
1/2 c salt
4 1/2 lb young squash cut into rounds (make sure they will fit in the opening of your jars)
4 c white sugar
3 1/2 c apple cider vinegar
1/2 c water
4 t mustard seed
2t ground turmeric
2t celery seed
4-6 cloves of garlic, minced
In a large colander, combine the squash and salt. Mix well and let stand for 2 hours to release liquids. (I put the colander in a basin, but leaving it in the sink will work too).
When time is almost up, combine sugar, vinegar, water, mustard seed, turmeric, garlic and celery seed in a saucepan over medium/high heat. Bring to a boil and remove from heat. Add the squash to the brine and stand for 2 more hours.
Bring to a boil once again. Ladle mixture into 1 pint sterile jars, filling with the liquid to within 1/4 inch of the top (I filled to the first ridge of the jar) . Clean the rim. Seal with lids and rings. Process for 10 minutes in a simmering water bath at least one inch above the height of the jars. Place jars on a surface to cool completely. Check to ensure they have all sealed. Any unsealed cans should go into the refrigerator to be consumed immediately.
I plan to open a jar in about two weeks. I will let you know how they turned out.
*Update* I opened these 3 weeks later and they are awesome! They are reminiscent of bread and butter pickles, but with a mustard-y twist! They maintained their crispness. I was worried since they were cooked in the brine then in a water bath. I suggest making sure your slices are around 1/2 inch thick. Enjoy!