Crisp Squash Pickles (Yellow or Crook Neck)

By nekmor

Ingredients

• In pot combine:
• 8 Cups sliced small squash
• 2 Large green peppers chopped
• 2 Cups chopped white onion
• 2 tbsp salt
• Combine and soak in ice water all of the above for one (1) hour. Then drain completely.
• 2 Cups white vinegar
• 3 Cups sugar
• 2 Tbsp. Yellow prepared mustard (Store brand is fine)
• 2 Tsp. Celery seed

Details

Adapted from castboolits.gunloads.com

Preparation

Step 1

Bring the above to a boil, stirring to dissolve sugar completely.
Add drained vegetables and return to full boil, stir slowly and evenly.
Turn heat off and pack in hot sterile pint jars, making sure to add juice to fill each jar to rim.
Will yield about 4 pints.