Recipe and Photo by Nancy Mooney Mccoy
Pickled Squash
8 cups small yellow squash sliced
2 cups onions sliced
1 cup green pepper-cut fine
1/2 tsp. mustard seeds
2Tblsp canning salt
1 c. white vinegar
1/2 tsp celery seed
1 3/4 c. sugar
Mix all vegetables, top w/ salt-let stand 4-8 hrs. Combine sugar, vinegar, celery seeds, mustard seeds in large pot. Bring to a boil and add squash mixture. Bring to a boil again. Pack in hot jars and pour in liquid and seal.
Thanks Deloris for the recipe.
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