Squash Pickles - cooking recipe

Ingredients

8 c. thinly sliced yellow squash
2 c. thinly sliced green pepper
1 1/2 c. sugar
2 tsp. mustard seed
2 tsp. celery seed
2 c. thinly sliced onions
3 c. white vinegar

Preparation

Sprinkle squash, onion and pepper mixture with salt to taste (approximately 1 1/2 teaspoons).
Cover with ice water and let stand 2 hours (or overnight) in refrigerator.
Mix other ingredients and bring to boil.
Add vegetable mixture but do not boil.
Allow to heat thoroughly but remove from heat as soon as they start to boil.
Fill hot, sterilized jars with hot pickles and add liquid to top.
Seal.