Speedy Squashickles - cooking recipe

Ingredients

8 c. yellow squash, sliced
2 c. onions, sliced
3 green bell peppers, cut into strips
2 Tbsp. salt
3 c. sugar
2 c. vinegar
2 tsp. mustard seed
2 tsp. celery seed

Preparation

Combine squash, onions and green peppers in a large bowl. Sprinkle with salt.
Let stand for 1 hour; drain.
Combine sugar, vinegar, mustard seed and celery seed in large saucepan.
Bring to a boil, stirring until sugar dissolves.
Remove from heat.
Add vegetables; mix gently.
Ladle into hot sterilized 1 pint jars, leaving 1/4-inch headspace.
Seal with 2-piece lids.
Process in boiling water bath for 10 minutes.
Makes 5 pints.