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Old-Fashioned Squash Pickles

I had never heard of these until my Great Aunt gave some to me to try last year. I don’t even like squash, but one taste of this kind and I was hooked! They tasted, to me, like Bread and Butter Pickles; crunchy and sweet. Yummy. I even began growing my own yellow crook neck squash, just so I can make my own Squash Pickles! Try them, and they may become a new family favorite. Old-Fashioned Squash Pickles 9 cups (about 4-5 whole) sliced yellow squash 2 onions, sliced (1 cup) 2 med. red peppers, chopped (1 1/2 cups) 2 med. green peppers, chopped (1 1/2 cups) 1/3 c. pickling salt 3 1/2 cups cider vinegar 3 1/2 cups sugar 1 tsp. celery seeds 1 tsp. mustard seeds In a 6-8 qt. pot, combine all of the veggies with the salt, and add enough water to cover. (Note: it’s best to use a stainless steel, enamel, or nonstick pot.) Cover and let stand for 2 hours. Drain mixture well in a large colander. Rinse and drain again. In the pot, combine the remaining ingredients. Heat to boiling, stirring to dissolve the sugar. Add drained squash mixture. Boil for 5-7 min. Fill hot jars up to 1/2 in. from top with the mixture and cover with hot lids. Screw on lid rings, and hot water bath for 10 minutes.
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