Squash Pickles - cooking recipe

Ingredients

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

Preparation

Place squash in salted water to cover and let stand 1 hour. Drain well and set aside.
Combine sugar, vinegar and spices in a large saucepan and bring to a boil.
Add vegetables and boil gently for 5 minutes.
Pack in sterilized jars, leaving 1/2-inch headspace.
Screw metal bans on tightly.
Process in boiling water bath for 10 minutes.