Pickled Yellow Squash

By MaryEllen

From Vernell Harvey. Delicious!

Ingredients

• 2 quarts Cold Water
• 1 cup Canning and Pickling Salt
• 8 cups sliced Yellow Squash (about 8-9 Squash)
• 4 Green Peppers, sliced
• 2 cups sliced White Onions
• 3 cups Sugar
• 2 cups White Vinegar
• 1 tsp. Celery Seed
• 1 tsp Mustard Seed

Preparation

Step 1

In a large non metallic 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 and thoroughly rinse the squash with cold water. In a large bowl combine squash, peppers and onions.

Combine sugar, vinegar and seeds in a large Dutch Oven ( preferably enamelware). Bring vinegar mixture to a boil over high heat. Add vegetables and bring once again back to a boil over high heat. Fill jars and refrigerate.