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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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