INGREDIENTS
6
summer squash (about 3 pounds) sliced into 1/4 inch rounds
2 tsp
kosher salt
1
medium sweet onion thinly sliced
2
jalapeño peppers sliced
2 1/4 cups
distilled white vinegar
2 1/4 cups
sugar
1 tbsp
mustard seeds
1 1/2 tsp
dried minced garlic
1 tsp
celery seed
1
bay leaf torn into pieces