Zucchini Pickles

Makes 8 pints

Ingredients and Preparation

Combine the following in a large bowl:

4 quarts sliced squash
6 onions sliced
2 green peppers (cubed or sliced - whatever your preference is)
Cover with 4 Tbsp (canning) salt, put ice cubes over top

Let stand for 3 hours and then drain.

Place in a pot and then add:

5 cups sugar
1½ tsp tumeric
1½ tsp celery seed
3 tsp mustard seed
3 cups cider vinegar
1 Tbsp pickling spice in cheesecloth bag

Bring to simmer and then continue to simmer for 3 minutes. Discard pickling spice bag. Pack into hot jars (with hot lids). Process in boiling water bath for 10 minutes.

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