Bell Iodized Pickled Yellow Squash

Bell Iodized Pickled Yellow Squash

Ingredients:
8 cups sliced yellow squash
4 medium onions, sliced
2 bell peppers, sliced
1/2 cup non−iodized salt
3 cups granulated sugar
3 cups white distilled vinegar
1 teaspoon celery seed
1 teaspoon mustard seed

Directions:
Place squash, onions and peppers in a large container. Sprinkle with salt. Cover with ice and fill
container with water. Let mixture stand 3 hours.
Drain. Boil sugar, vinegar, celery seed and mustard seed for 3 minutes. Add the squash to sugar
mixture and boil 3 minutes longer. Put squash in 8−ounce hot sterile jars. Cover with the liquid and
seal.
Yields 8 (8−ounce) jars.
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