Summer Squash Bread and Butter Pickles

1 lbs small yellow squash and/or green zucchini, scrubbed and cut into 1/4-inch-thick rounds
1 onion, cut crosswise into 1/4-inch-thick slices
2 Tbs  canning salt
2 c crushed ice
1/2 cup cider vinegar
1/4 cup pure maple syrup (preferably dark amber)
1/4 cup water
2 teaspoon mustard seeds
1/4 teaspoon whole allspice
1/2 teaspoon celery seeds
2 (4- to 5-inch-long) fresh red chiles such as Holland red hot finger peppers

Special equipment:
2 (1-pint) canning jars with lids and screw bands

Toss together yellow squash, zucchini, and onions with 1/4 cup canning salt and crushed ice in a large bowl. Press a plate directly onto vegetables and place a 5-pound weight on top (a bag of sugar in a sealed plastic bag works well). Let stand at room temperature 4 hours.  Sterilize jars and lids.  Bring vinegar, syrup, water, mustard seeds, allspice, celery seeds, and remaining 1 1/2 teaspoons canning salt to a boil in a 3-quart saucepan, then simmer, uncovered, 10 minutes.  Cut a lengthwise slit in each chile (don’t cut all the way through), then add chiles to pickling liquid and continue to simmer 1 minute.  Drain jars upside down on a clean kitchen towel 1 minute, then invert.  Drain vegetables in a colander set over a bowl to catch liquid, then pack into jars, tucking a chile pepper into side of each jar. Fill jars with pickling liquid, leaving 1/4 inch of space at top, then run a thin knife between vegetables and jar to eliminate air bubbles.  Seal, process, and store filled jars, boiling pickles in jars 20 minutes.  Let pickles stand in jars at least 1 week for flavors to develop.

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