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Squash Pickles




Source of Recipe


Peggy Inman






Recipe Introduction


From the Heritage Cook Book of the First Babtist Church, DeQuincy LA. 1974





List of Ingredients



• 6 cups sliced yellow squash
  
• 2 cups sliced onions
  
• 1/2 cup salt
  
• Stand 1 hour in ice water.
  
• MIX:
  
• 2 cups vinegar
  
• 2 teas. celery seed
  
• 2 teas. mustard seed (whole)
  
• 3 cups sugar
  
• 4 bell pepppers
  






Instructions



1. Drain squash and onions.
   
2. Cut peppers in strips and mix with squash and onions.
   
3. Bring vinegar mixture to a boil.
   
4. Drop squash, onions and peppers in mixture and bring to a boil.
   
5. Put in hot sterile jars and seal.