Zucchini Squash Pickles With Ginger And Lemongrass - cooking recipe

Ingredients

4 lbs zucchini (summer squash, or fussy squash, hairy melon washed and sliced 1/4 inch thick, about 10 cups)
1 large onion, halved and sliced, 2 cups
2 stalks lemongrass, halved and sliced lengthwise
8 ounces fresh ginger, peeled and slice 1/8 inch thick
1/4 cup salt
4 cups white vinegar
1 cup brown sugar
1 tablespoon fruit fresh, produce protector (optional)
1 teaspoon coriander seed
1 teaspoon celery seed
1 teaspoon turmeric
2 teaspoons mustard seeds
10 garlic cloves
10 chilies

Preparation

Slice half the white part of the lemon grass leaving the top long.
Place squash, onions, lemon grass and ginger in a large non-reactive pot; add the salt and enough ice cold water to cover by one inch. I used bottled water.
Let stand for 2 - 4 hours; drain well into a colander with a large pot under to catch the liquid.
Add garlic and chili's to squash in the colander.
In a large saucepan, bring remaining ingredients to a boil; add vegetables. Let stand for 2 hours.
Sterilize your jars, lids, and screw rings.
Bring the vegetables to a boil for 5 minutes; remove the long pieces of lemongrass then fill jars with mixture, leaving half-inch head space. Fill jars to half-inch from top with hot pickling solution. Remove air bubbles. Wipe jar rims. Adjust lids. Process for 10 minutes in a boiling water bath.
Pints or quarts for 10 minutes from 1 to 1,000 feet, 15 minutes from 1,001 to 6,000 feet, or 20 minutes above 6,000 feet in altitude.