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Ingredients
- 8 c. squash, sliced
- 2 c. onions, sliced
- 4 c. bell peppers, sliced
- 2 c. vinegar
- 3 c. sugar
- 2 tsp. celery seed
- 1 tsp. mustard seed
- 2 Tbsp. salt
Method
- Combine squash, onions and peppers.
- Sprinkle salt over them. Let stand 1 hour.
- Drain.
- Mix spices, vinegar and sugar in a large pan.
- Bring to a boil.
- Pour over pickles.
- Cold pack for 20 minutes.