Squash Pickles - cooking recipe

Ingredients

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

Preparation

In large container, place squash, onions, green peppers and salt.
Cover with ice water and let stand for 1 hour.
Drain well. In saucepan, combine vinegar, sugar, mustard and celery seed. Bring syrup to a full boil, stirring often to dissolve sugar.
Add vegetables and return liquid to full boil.
Pack in hot sterilized jars and process for 15 minutes in a boiling water bath.
Makes about 4 pints.