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Yellow Squash Pickles
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| From Julia Godfrey-Mom | |
| 8 c | squash, sliced thin |
| 2 c | onions, sliced thin |
| 2 c | vinegar |
| 4 | bell peppers sliced thin |
| 2 tsp. | Celery seed |
| 2 tsp. | Mustard seed |
| 3 cups | sugar |
Salt to sprinkle
Combine the squash and onions and sprinkle with salt. Set aside for 1 hour. Drain liquid off. Combine vinegar, sugar, celery seed, mustard seed and peppers in a pan. Bring to a hard boil. Add squash and onions, mix well. Pack in jars and seal. Process in boiling water bath canner for 10 minutes.
These pickles are excellent served with pintoes.
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