Title: Squash Pickles
Categories: Pickle
Yield: 1 Servings
| 5 | lb | Squash |
| 4 | c | Onions |
| 2 | md | Bell peppers |
| 3/4 | c | Salt |
| 2 | qt | Ice cubes |
| 1 | ts | Black pepper |
| 5 | c | Sugar |
| 1 1/2 | ts | Turmeric |
| 2 | tb | Mustard |
| 5 | c | Vinegar |
| 2 | tb | Celery seed |
Wash squash. Cut in 1/4 x 1/8 inch slices. Cut onions and pepper the
same. Place in large container. Sprinkle salt and add ice. Cover and let
stand 3 hours. Drain and rinse. Mix sugar, turmeric, mustard, vinegar,
celery seed and pepper in a big pot. Place on medium heat to below boiling
point. Add other ingredients. Heat the same and place in jars. Randy Rigg
The Pinnacle Club BBS 812-963-9139