- 6 small yellow squash, thinly sliced
- 3 medium yellow onions, thinly sliced
- ¼ teaspoon salt
- 4 cups cracked ice
- 2½ cups sugar
- 2½ cups distilled white vinegar
- ¾ teaspoon turmeric
- 1½ teaspoons mustard seeds
- 1½ teaspoons celery seeds
Combine the squash, onions, salt, and ice in a large bowl. Mix gently and let stand for 3 hours. Drain and rinse well in a colander under cold running water. Drain and rinse one more time. Pat the vegetables dry.
Combine the sugar, vinegar, turmeric, mustard seeds, and celery seeds in a large, heavy, nonreactive saucepan over medium-high heat. Stir constantly until the liquid begins to bubble. Remove from the heat immediately.
Pack the squash-onion mixture into clean glass jars or airtight containers and add the hot syrup to cover. Cover and store in the refrigerator for up to 2 weeks. (Makes about 4 pints.)
Character Debbie Pelt (Brit Morgan), a vampire blood addict and ex-fiancee of Mississippi werewolf and construction company owner Alcide Herveaux (Joe Manganiello), writes, “I’d pickled the squash early on when I was lookin’ for a dis- traction from wantin’ V.” For people who don’t watch True Blood, “V” stands for vampire blood.