Squash Pickles


8 cups thinly sliced squash
2 cups chopped onions
2 cups chopped red sweet peppers
2 cups chopped green peppers
1 tsp. salt
2 cups vinegar
3 cups sugar
2 tsp. celery seeds
2 tsp. mustard seeds

Put vegetables into a large pan.

Mix vinegar and all seasonings and bring to a boil.

Pour over well drained vegeable mixture and bring back to a boil.
Remove from heat and pour into hot jars and seal.

Happy Canning.........Chefbetty


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