Squash Pickle - cooking recipe

Ingredients

8 c. thinly sliced yellow squash
1 c. thinly sliced onion
2 red peppers, sliced
2 green peppers, sliced
2 c. white vinegar
3 c. sugar
2 tsp. mustard seed
2 tsp. celery seed
1 1/2 tsp. turmeric

Preparation

Combine vegetables and salt (1 tablespoon).
Let stand 1 hour in ice water.
Drain thoroughly.
Combine vinegar, sugar and spices in a saucepan.
Bring to boil; add vegetables and bring to a boil again.
Remove from heat.
Put into hot, sterilized jars and seal.
Makes 4 to 5 pints.