Vernell's Pickled Yellow Squash

By MaryEllen

Vernell came across the street and presented me with a jar of these. They are WONDERFUL!

Ingredients

• 1 Quart Cold Water
• 1/2 cup of Canning and Pickling Salt
• 4 cups Yellow Squash (about 4-5 squash)
• 2 Green Peppers Sliced thin
• 1 cup Sliced White Onions
• 1 1/2 Cups Sugar
• 1 cup White Vinegar
• 1/2 tsp. Celery Seed
• 1/2 tsp. Mustard Seed

Preparation

Step 1

Tie the seeds together in a cheese cloth bag.
In a large non reactive bowl, combine water and salt. Stir until well blended.
Place squash in salt mixture.
Cover and allow to stand for 2 hours.
Using a Colander, drain thoroughly and rinse squash with cold water.
In a large bowl combine squash with peppers and onions
Combine sugar vinegar, and seeds in a large Dutch Oven (preferable enamelware)and bring vinegar mixture to a boil over high heat.
Add vegetables and bring to a boil again over high heat.
Fill jars and refrigerate.