Categories: canning, frugal, yellow squash

Ingredients

• 8 c. thinly sliced yellow squash
• 3 onions, chopped
• 1 green pepper, chopped
• 1/3 c. salt
• 2 1/2 c. vinegar
• 2 1/2 c. sugar
• 1 tbsp. each mustard seeds and turmeric
• 1 tsp. celery seeds

Directions

1. TIPS: Use squash in prime condition. Scrub well before slicing. White vinegar will give the best color.

2. In large mixing bowl, combine squash onions, and green pepper. Add combined 1/3 cup salt and water to cover. Stir lightly. Cover and set aside for 2 hours. Drain.

3. Combine remaining ingredients in large pot. Bring to a boil. Add squash mixture. Boil 3 minutes.

4. Pack in hot, sterilized jars, leaving 1/2 inch head space. Seal jars. Serve pickles well chilled.

5. about 2 quarts pickles

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