Squash Pickles

8 cups sliced squash
2 cups sliced onion
1 tbs salt
1/2 cup diced green pepper
1 cup cider vinegar
1-3/4 cups sugar
1/2 tsp celery seeds
1/2 tsp mustard seeds

Combine squash and onion; sprinkle salt and let stand 1 hour. Combine seeds, and mustard seeds; bring to a boil. Add squash and onion and return to a boil. Pack pickles into hot, sterilized jars. Cover with vinegar mixture and seal.

Yield: 2 quarts.

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Pickles, Preserves


Cajun Country -- New Iberia, Louisiana