Squash Pickles - cooking recipe

Ingredients

1 gal. small, thinly sliced squash
6 medium sliced onions
1/4 c. salt
5 c. sugar
3 c. vinegar
1 1/4 tsp. each: celery seed, mustard seed and turmeric

Preparation

Add squash, onions and salt; cover with ice.
Let stand for 3 hours.
Combine the sugar, vinegar, celery seed, mustard seed and turmeric; boil together.
Drain squash and onions; dip in cold water to remove some of the salt, then add to boiling vinegar. Boil for 2 to 3 minutes, put into jars and seal.