Squash Pickles - cooking recipe

Ingredients

8 c. summer squash, sliced
2 c. white onions, sliced
3 bell peppers, sliced
2 c. vinegar
2 1/2 c. sugar
2 tsp. mustard seed
2 tsp. celery seed
1/2 tsp. dry mustard

Preparation

Layer squash, onions and bell peppers.
Sprinkle 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.
Cool; chill at least 24 hours before serving.