Squash Pickles - cooking recipe

Ingredients

3 c. sliced small yellow squash
3 c. sugar
2 c. white vinegar
2 tsp. mustard seed
2 tsp. celery seed
2 c. coarsely chopped green peppers
2 large onions, sliced and separated into rings

Preparation

Cover squash with salted water and let stand 1 hour; drain. Combine sugar, vinegar, mustard and celery seed in large saucepan. Bring to boil.
Add squash, peppers and onion.
Return to boil and cook 5 minutes.
Pack mixture in hot sterilized jars and seal according to canning directions.
Yields approximately 4 pints.