SQUASH PICKLES

Ingredients

8 cups sliced yellow squash
2 cups sliced onion
1/2 cup diced bell pepper
1 tablespoon salt
1 1/2 cups cider vinegar
1 3/4 cups sugar
1/2 teaspoon mustard seed
1/2 teaspoon celery seed

Preparation

Combine squash, onion and bell pepper in a large bowl. Sprinkle with salt; let stand 1 hour. In a large pot, combine vinegar, sugar, mustard and celery seed. Bring to a rolling boil; add vegetables and boil 2 minutes. Place vegetables in hot, sterilized quart jars; pour vinegar mixture over to cover. Seal. Makes 2 quarts.