Yellow Pickled Squash 8 cups of yellow squash (slice thin) 2 cups of sliced onions (slice thin) 2 cups of sliced green peppers (slice thin) 1 tablespoon of canning salt 2 cups of vinegar 1 teaspoon of celery seeds 3 ½ cups of sugar 1 teaspoon of mustard seeds Combine squash, onions, salt and pepper. Let stand one hour in salt water, then drain. Bring ingredient to a slow boil for 4 or 5 min. Then add squash, onions, and pepper. Bring back to a slow boil Cook 5 min. Start timing after it starting boiling. Pack in clean hot jars and seal. Store for 6 weeks before serving. Make 4 or 5 pints. Tips that I use. I use some Red Peppers to add color to the mix. I use regular salt instead of canning salt. Spray inside of bands with Pam to make rings to make bands go on tiger and is easer to get off. After lid seal take ring off. The rings will rust and is hard to get off. Keep the jars out for a week or so to make sure that the lids stay seal. Sometime you will get a piece of squash, onions, salt or pepper under the lid and might take a week for the lid to come unseal. Put jars in a dark place to keep from turning dark. It don’t hurt the Pickled Squash, Onions or Peppers. They just don’t look as good. | 
