Summer Squash Pickles

Ingredients

8 cups thinly-sliced summer squash
2 cups thinly-sliced onion
4 bell peppers sliced
4 tablespoons salt
1 cup vinegar
2 tablespoons celery seed
2 tablespoons mustard seed
3 cups sugar

Method

Combine squash, onion and peppers; sprinkle with salt. Cover with ice; let stand 1 hour. Drain off liquid; mix remaining ingredients in large saucepan, bring to a hard boil, add squash mixture, bring to another hard boil. Fill jars and seal.

This recipe yields 4 pints.

Yield



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