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Ingredients
- 10 c. thin sliced yellow squash
- 2 c. sliced onion rings (2 large)
- 2 1/2 c. sugar
- 2 tsp. mustard seed
- 2 c. vinegar
- 2 tsp. celery seed
- 1/2 tsp. dry mustard
Method
- Put a layer of squash and a layer of onions in a large bowl. Sprinkle each layer with salt.
- Let stand 1 hour.
- Drain off excess liquid.
- Heat other ingredients and pour over vegetables. Bring to a boil.
- Spoon into jars and seal.
- Chill at least 24 hours before serving.
- This makes about 2 quarts of pickles.
