Squash Pickles

1. 1

   In large container, place squash, onions, green peppers and salt.

2. 2

   Cover with ice water and let stand for 1 hour.

3. 3

   Drain well. In saucepan, combine vinegar, sugar, mustard and celery seed. Bring syrup to a full boil, stirring often to dissolve sugar.

4. 4

   Add vegetables and return liquid to full boil.

5. 5

   Pack in hot sterilized jars and process for 15 minutes in a boiling water bath.

6. 6

   Makes about 4 pints.

No nutritional information available.

No additional tips available.