LAZY-DAY PICKLES 1 lb. zucchini (2 medium), cut into 1/4-inch slices 1 lb. yellow squash (2 medium), cut into 1/4-inch slices 3 medium onions, sliced 2 tablespoons plus 3/4 teaspoon pickling salt 2 cups crushed ice 1 cup plus 2 tablespoons cider vinegar 1/2 cup packed light brown sugar 1/2 cup water 1 1/2 teaspoons mustard seeds 1/2 teaspoon whole cloves 1/2 teaspoon turmeric 1/2 cinnamon stick 1/4 teaspoon celery seeds 1/8 teaspoon crushed red pepper In a large bowl, combine zucchini, squash, onions, 2 tablespoons salt and ice. Place a plate on the vegetables and weight it with a 5-lb. object, such as a bag of sugar. Let stand at room temperature for 3 to 4 hours.

Drain vegetables in a colander. Do not rinse.

In a large nonreactive saucepan, combine vinegar, brown sugar, water, mustard seeds, cloves, turmeric, cinnamon stick, celery seeds, crushed red pepper, drained vegetables and remaining 3/4 teaspoon salt. Bring to a boil over high heat. Remove from heat.

Transfer vegetables and liquid to a 2-quart glass or ceramic bowl or jar. Cool to room temperature; cover and refrigerate for at least 4 days to allow flavors to develop. (The pickles will keep, covered, in the refrigerator for up to 1 month.)

Makes about 6 cups.

INGREDIENT NOTE: Pickling salt, also called canning salt, produces a clear brine. Do not substitute any other salt.

1 Serving - 1/4 cup: Calories: 30, Fat: 0g (Saturated: 0g), Cholesterol: 0mg, Sodium: 605mg, Carbohydrate: 8g, Protein: 1g.

[Eating Well, July/August 1998]