Pickled Squash

By LRay

From the recipe file of Norma Joyce Burchett-White

Ingredients

• 8 Cups Tender Yellow SQUASH (finely sliced)
• 2 Cup ONION (finely chopped)
• 2 RED SWEET PEPPERS (chopped)
• 1/4 Cup PICKLING SALT
• 2 RED SWEET PEPPERS (chopped)
• 1/2 Cup GREEN PEPPER
• 2 Cup Cider VINEGAR
• 3 Cups SUGAR
• 2 Teaspoon CELELRLY SEED
• 2 Teaspoon MUSTARD SEED

Preparation

Step 1

Combine SQUASH and ONION.
Sprinkle with ¼ Cup SALT and let set for one hour.
Combine GREEN PEPER, VINEGAR, SALT, CELERY SEED, and MUSTARD and bring to a boil.
Wash SALT from SQUASH and let drain.
Add SQUASH and ONION to VINEGAR leave until it boils.
Pack in fours.
Cover with Vinegar and Seal.

Combine squash, onions and sweet peppers; sprinkle with pickling salt. Mix well and let stand one hour with ice cubes on top. Drain well.
Combine sugar, vinegar, mustard seed and celery seed; bring to a boil. Pack squash mixture into hot, sterilized jars. Cover with vinegar mixture leaving 1/4-inch headspace. Add 1 or 2 lumps of alum (optional) and adjust two piece caps.
Process 15 minutes in a boiling water bath.