Squash Pickles

1. 1

   Slice squash and onions very thin.

2. 2

   Shred peppers and garlic. Mix lightly and sprinkle salt over all.

3. 3

   Put in large pan and cover with ice cubes.

4. 4

   Let stand 3 hours.

5. 5

   Drain well.

6. 6

   Mix remaining ingredients together and heat in large pot.

7. 7

   When hot, add vegetables and stir occasionally.

8. 8

   Heat until scalded through but do not boil.

9. 9

   Pack in jars while hot and seal.

10. 10

    Delicious and crunchy.

11. 11

    Yields 7 to 9 pints.

* Per serving · 4 servings · Values may vary.

No additional tips available.