Squash Pickles - cooking recipe

Ingredients

25 to 30 small squash
8 large onions, chopped
2 large bell peppers, chopped
1/2 c. salt
5 c. cider vinegar
2 tsp. mustard seed
5 c. sugar
1 tsp. turmeric
1/2 tsp. powdered cloves

Preparation

Wash squash and slice thin; chop onions and peppers.
Mix squash and salt; let stand 3 hours.
Drain.
Combine sugar, vinegar and spices; bring to a boil.
Add squash mixture and heat just to boiling point.
Pack in sterilized jars and seal while hot.