Categories: pickles

Ingredients

• 1 gallon squash
• 2 cups onion
• 2 large bell peppers
• 2 hot peppers
• 4 1/2 cups sugar
• Salt
• 1 Tbsp. celery seed
• 1 Tbsp. mustard seed
• 1 tsp. turmeric
• 1 tsp. cloves
• 1 quart vinegar

Directions

1. Scrub squash with vegetable brush. Cut off ends and slice thin. Layer squash and sprinkle with salt until all squash are in a large container. Cover with cold water and soak overnight. Drain squash and combine with other ingredients. Boil 3 or 4 minutes. Seal in hot clean jars.

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