Pickled Squash - cooking recipe

Ingredients

8 c. thinly sliced yellow squash
2 c. thinly sliced white onions
3 thinly sliced bell peppers
1 tsp. mustard seed
1 tsp. celery seed
1/2 tsp. dry mustard
2 1/2 c. vinegar
2 c. sugar

Preparation

Layer vegetables in bowl and sprinkle generously with salt. Let stand for 1 hour; drain.
Heat vinegar, sugar and spices. Pour over vegetables and bring to boil.
Refrigerate overnight before serving.
Will keep in refrigerator for weeks.