Title: Summer Squash Pickles
Categories: Blank
Yield: 4 Servings

	sm	Yellow squash
3	lg	Green peppers
3	lg	Red peppers
1	lg	Jar pimentos
3	lg	Onions
6	c	Sugar
1	qt	White vinegar
3	ts	Celery seed
3	ts	Mustard seed
3	ts	Whole cloves

Chop peppers and onions. Slice the squash. Place in large container. Sprinkle with 1/4 cup salt; let stand 1 1/2 hours, then drain. Place in a canning pot; add pimento, sugar, vinegar and spices. Bring to a boil. Boil 10 minutes. Place in jars and seal hot. Makes 12-14 pints.

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