Squash Pickles

8 c. thinly sliced yellow squash
2 c. apple cider vinegar
2 tsp. celery seed
2 c. thinly sliced onions
3 c. sugar
1 ½ tbsp. salt
2 c. thinly sliced red bell pepper, optional
2 c. thinly sliced green bell pepper, optional
2 tsp. mustard seed

Combine squash and onion. Sprinkle with salt and let set for one hour. Drain off liquid. Combine vinegar, sugar, celery, and mustard seed. Bring to boil. Add squash and onions. Bring back to hard boil for 1 minute. Pack in hot, sterilized jars and seal tight. Makes approx. 5 pints. The longer they set, the better they are!

Tonya Boggs