Squash Pickles - cooking recipe

Ingredients

8 c. thin sliced squash
2 c. thin sliced onions
3 Tbsp. salt
2 c. vinegar
3 c. sugar
2 tsp. celery seed
2 tsp. mustard seed
4 bell peppers, sliced thin

Preparation

Put first 3 ingredients in large pan; set aside 1 hour, then drain.
Mix vinegar, sugar, celery seed, mustard seed and bell pepper in a large pan and bring to a hard boil.
Add squash mixture.
Bring to a boil, then put in pint jars.
Put jars in canner with water almost to top of jars.
When water starts to simmer, let jars set for 5 minutes.
Make sure jars seal.