L. B. Squash Pickles - cooking recipe

Ingredients

8 c. thinly sliced squash and cucumbers
2 c. thinly sliced onions
3 c. diced green pepper (bell)
2 1/2 c. sugar
2 c. vinegar
2 tsp. mustard seed
2 tsp. celery seed
1/2 tsp. dried mustard
2 Tbsp. salt
hot pepper to taste

Preparation

Mix first 3 ingredients together in pan.
Sprinkle with salt. Allow to stand for 1 hour.
Heat all other ingredients to a boil. Pack squash mixture in clean jars.
Pour hot mixture over squash and seal jars.
Process in hot water bath for 15 minutes.
Dill weed may be added for variety.