Squash Pickles - cooking recipe

Ingredients

10 c. thin sliced yellow squash
2 c. sliced onion rings (2 large)
2 1/2 c. sugar
2 tsp. mustard seed
2 c. vinegar
2 tsp. celery seed
1/2 tsp. dry mustard

Preparation

Put a layer of squash and a layer of onions in a large bowl. Sprinkle each layer with salt.
Let stand 1 hour.
Drain off excess liquid.
Heat other ingredients and pour over vegetables. Bring to a boil.
Spoon into jars and seal.
Chill at least 24 hours before serving.
This makes about 2 quarts of pickles.