Squash Pickle - cooking recipe

Ingredients

8 c. thinly sliced squash (yellow squash)
2 c. thinly sliced onions
4 c. thinly sliced bell peppers
2 c. vinegar
2 tsp. celery seed
2 tsp. mustard seed
3 c. sugar

Preparation

Combine squash and onions; sprinkle with enough salt to cover. Set 1 hour.
Drain off liquid.
Mix vinegar, sugar, seeds and pepper.
Bring to hard boil.
Add squash and onions.
Bring to boil again.
Put into sterilized jars and seal.
Makes 4 pints.