Squash Pickles - cooking recipe

Ingredients

8 c. squash, sliced
2 c. vinegar (5% acidity)
3 c. sugar
2 c. onion, chopped
4 peppers, chopped
2 tsp. each: celery and mustard seed
2 Tbsp. canning salt

Preparation

Cover cucumbers, onions and pepper with ice water with 2 tablespoons canning salt.
Let set 1 hour, then drain.
Boil all ingredients for 10 minutes.
Put in jars and seal.