Squash Pickles - cooking recipe

Ingredients

8 c. thinly sliced yellow squash
2 Tbsp. salt
2 c. onions
2 c. peppers (green)
2 c. vinegar
3 c. sugar
2 Tbsp. celery seed
2 Tbsp. dry mustard seed

Preparation

Sprinkle salt over squash; let stand for 1 hour.
Drain through colander; do not rinse.
While squash is standing, chop onions and peppers; set aside.
When squash has been drained, bring vinegar, sugar, celery seed and mustard seed to a boil.
Add squash, onions and peppers.
Bring to a boil again; boil 15 minutes.
Put in jars.