Squash Pickles
Instructions
- from Clearel's kitchen
- 8 cups squash
- 2 cups onion
- 3 bell peppers
- Slice thin and sprinkle with salt - let set one hour and drain.
- 2 cups vinegar
- 2 T. mustard seed
- 2 1/2 cup sugar
- 1/2 t. dry mustard
- 2 t. celery seed
- Heat then pour vegetables and bring to a boil. Put in jars and
- - mixture over
- seal.
Notes
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