Summer Squash Pickles
By Carolyn O'Neil
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8 CUPS SLICED SUMMER SQUASH
4 SLICED GREEN PEPPERS
3 SLICED LARGE ONIONS
2 CUPS VINEGAR
2 CUPS SUGAR
2 TSP CELERY SALT
2 TBSP MUSTARD SEED |
SOAK SQUASH, ONION AND PEPPERS IN 1⁄4 CUP SALT AND WATER FOR 1 HOUR. |
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MIX SUGAR, SPICES AND VINEGAR AND BRING TO BOILING. PUT SQUASH, ONIONS AND GREEN PEPPERS IN STERILIZED JARS. |
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FILL WITH VINEGAR SOLUTION TO WITHIN 1⁄2 INCH OF THE TOP. PROCESS 10 MINUTES IN A HOT WATER BATH. |
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THESE ARE SOOOOOO GOOD. A BIT CRUNCHY AND MILDLY SWEET!!! |
