Categories: pickles
Ingredients
- 1 gallon squash
- 2 cups onion
- 2 large bell peppers
- 2 hot peppers
- 4 1/2 cups sugar
- Salt
- 1 Tbsp. celery seed
- 1 Tbsp. mustard seed
- 1 tsp. turmeric
- 1 tsp. cloves
- 1 quart vinegar
Directions
- Scrub squash with vegetable brush. Cut off ends and slice thin. Layer squash and sprinkle with salt until all squash are in a large container. Cover with cold water and soak overnight. Drain squash and combine with other ingredients. Boil 3 or 4 minutes. Seal in hot clean jars.