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12 c. sliced squash 2 c. sliced onion 1 tbsp. pickling salt 1 c. diced green pepper 2 c. vinegar (5% acidity) 3 1/2 c. sugar 1 tsp. celery seed 1 tsp. mustard seed
Instructions
Combine squash and onion, sprinkle with salt, and let stand for one hour. Combine remaining ingredients, and bring to a boil. Drain squash and onions. Pack squash and onions into hot sterilized jars, add vinegar mixture, leaving 1/4 inch head space. Cover at once with metal lids, screw on bands tight. Process in boiling water bath for 15 minutes. Yields 4 pints.
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