Squash Pickles

Ingredients

• 8 cups Yellow Squash, Peeled And Thinly Sliced
• 2 cups Thinly Sliced Yellow Onion
• 2 cups Cider Vinegar
• 3-½ cups Sugar
• 2 teaspoons Celery Seed
• 2 teaspoons Mustard Seed
• ¼ cups Salt

Preparation Instructions

Put sliced squash and onions in a bowl or plastic pan and sprinkle salt over them. Let stand for 1 hour. Pour off the water that accumulated.

Combine vinegar, sugar, celery seed and mustard seed; just bring to a boil. Add squash and onions. Bring to a boil again and cook for 5-10 minutes. Fill clean canning jars. Pour vinegar mixture over the pickles and seal the lids tightly. Cook in a water bath until all cans seal. Makes about 5 pint jars.