Yellow Squash Pickle - cooking recipe

Ingredients

2 lb. firm fresh squash
2 small onions
1/4 c. salt
2 c. white sugar
1 tsp. celery salt (or seed)
1 tsp. turmeric
2 tsp. mustard seed
3 c. cider vinegar

Preparation

Wash and cut squash in slices.
Peel and cut onions into quarters, then slice very thin.
Add to squash.
Cover with an inch of water and add salt.
Let stand 2 hours.
Drain thoroughly. Bring remaining ingredients to boiling.
Pour over squash and onions.
Let stand 2 hours.
Bring all ingredients to boiling point and heat 5 minutes.
Pack into preheated jars.
Leave 1/8-inch headspace.
Adjust caps and process in water bath canner at simmer temperature for 15 minutes.
Cool.
Test seals.