Squash Pickles - cooking recipe

Ingredients

4 qt. yellow squash, thinly sliced
4 c. onions, thinly sliced
2 c. green peppers, chopped
1/2 c. canning salt
Crushed ice
4 c. cider vinegar
6 c. sugar
1 Tbsp. mustard seed
1 1/2 tsp. ground turmeric
1 Tbsp. celery seed

Preparation

In large container, combine squash, onions, peppers, and salt.
Cover with crushed ice; mix well.
Let stand for 3 hours. Drain; rinse and drain again.
In a large kettle, combine remaining ingredients; bring to a boil.
Add squash mixture; return to a boil.
Ladle hot mixture into hot jars, leaving 1/4 inch headspace.
Adjust caps.
Process for 10 minutes in boiling water bath.
Yield:
8 pints.