Squash Pickles - cooking recipe

Ingredients

3 c. sugar
8 c. thin sliced yellow squash
2 c. thin sliced onions
2 large green peppers, chopped
2 Tbsp. salt
2 c. vinegar
2 Tbsp. mustard seed
2 tsp. celery seed

Preparation

Put squash, onions, green peppers and salt in large container; cover with ice water and let set 1 hour, then drain well.
Put vinegar, mustard, celery seed in saucepan and bring to a boil.
Add drained vegetables and bring to a boil.
Pack in hot jars and seal at once.
Makes 4 pints.