Squash Pickles - cooking recipe

Ingredients

10 c. squash, sliced real thin
2 c. chopped onion
2 c. white vinegar
2 bell peppers
2 tsp. mustard seed
2 tsp. celery seed
3 c. sugar
1/4 c. salt

Preparation

Combine squash, onion and salt.
Let stand for two
hours and drain.
May let stand overnight.
Combine vinegar, sugar, seeds and peppers.
Bring to a hard boil.
Add squash and onion.
Bring to a boil.
Pack in hot sterile jars and seal.