SQUASH PICKLES

This pickle recipe tastes just like Bread and Butter cucumber pickles and they are usually crisper than cucumber pickles. If you prefer, you can chop all ingredients and make Squash Relish by using the same recipe.

6 yellow crookneck squash (Any size will do, but smaller squash have less seeds.)
2 medium onions
2 medium sweet peppers (optional)
1/4 cup salt
2 1/4 cups sugar
2 1/4 cups vinegar
2 teaspoons celery seeds
2 teaspoons mustard seeds

Do not peel squash. Slice squash, onions, and green pepper in thin strips. Add 1/4 cup salt, cover with cold water. Let stand for one hour, use ice to keep cool or refrigerate.

Combine sugar, vinegar, celery seed and turmeric. Boil ingredients for three minutes, stirring occasionally, then add drained squash mixture. Simmer for three more minutes. Bring to a boil. Pack in hot canning jars and fill to 1/2 inch of top of jar with juice. Makes about 4 or 5 pints, double if you want more.

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