Squash Pickles

Squash Pickles

8 C. squash sliced

Soak in 3 quarts water and 2/3 C. salt for 1 hour. Drain.

Bring to a boil:

3 C. sugar

2 C. vinegar

2 T. mustard seed

Add squash and chop the following:

2 C. bell pepper

2 C. red pepper

2 C. onion

Add to the hot squash mixture and bring to a boil. Simmer for minutes.

Pack into hot, sterilized jars, cover with hot syrup and seal. Process in a hot water bath for 10 minutes. Remove and cool. Check the seals and store in a dry, dark place.





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