Pickled Yellow Squash

Yield: 8 (8 ounce) jars

Ingredients

• 8 cups sliced yellow squash
• 4 medium onions, sliced
• 2 bell peppers, sliced
• 1/2 cup non-iodized salt
• 3 cups granulated sugar
• 3 cups white distilled vinegar
• 1 teaspoon celery seed
• 1 teaspoon mustard seed

Instructions

1. Place squash, onions and peppers in a large container. Sprinkle with salt. Cover with ice and fill container with water. Let mixture stand 3 hours.
2. Drain vegetables.
3. Boil sugar, vinegar, celery seed and mustard seed for 3 minutes.
4. Add the squash to sugar mixture and boil 3 minutes longer.
5. Put squash into 8 ounce hot sterile jars. Cover with the liquid and seal.