Pickled Squash - cooking recipe

Ingredients

8 c. sliced squash
4 medium bell peppers, sliced
2 c. onion, sliced
1/2 c. canning salt
3 c. sugar
2 c. vinegar
2 tsp. mustard seed
1 tsp. pickling spice
2 tsp. celery seed

Preparation

Sprinkle canning salt over dry squash; let stand 1 hour.
Rinse well.
Bring sugar, vinegar and spices to a boil; add squash, peppers and onions.
Bring to a boil again.
Remove from heat.
Put in sterilized jars; turn upside down until cool.
Ready to eat when cool.