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8 c. yellow squash, thinly sliced 2 large bell peppers, sliced thin 2 large onions, sliced 3/4 c. salt Layer in large container. Pour salt over and top with ice. Let set one hour. Rinse two times in tap water and drain well. 3 c. sugar 2 tsp. celery seed 2 c. apple cider vinegar 2 tsp. mustard seed Mix well and add squash. Bring to a boil and cook 3 minutes. Pack into pint jars and seal. Makes 5 pints. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |