Squash Pickles - cooking recipe

Ingredients

9 c. yellow squash, sliced thin
2 c. sliced onions
1 1/2 c. sliced green peppers
1 1/2 c. sliced red pepper or pimentos
1 Tbsp. canning salt
2 c. cider vinegar
2 1/2 c. sugar
2 tsp. celery seed
2 tsp. mustard seed

Preparation

Place first four ingredients in a large pan.
Sprinkle with canning salt, no water.
Let set an hour or more.
Drain.
Heat vinegar, sugar, celery seed and mustard seed.
Add squash mixture and boil not less than 1 minute.
Seal in hot jars.
Makes 4 pints.