Recipe#86

Servings: 4 pints
Pansize:
Temperature:
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INGREDIENTS

10 C.young tender squash (cut paper thin)
2 C. onion rings (slice paper thin)
4 medium bell peppers (slice thin,remove seed)

INSTRUCTIONS

Let stand in 1/3 cup salt and enough water to cover for 1 1/2 hours. Drain and rinse. Mix 2 cups white vinegar and 3 cups sugar. Stir and dissilve. Add 1 tablespoon mustard seed, 1 tablespoon celery seed. Bring mixture to a boil. Add squash mixture. Bring to a hard boil. Place in jars and seal. Makes 4 pints. (Have jars warm and lids ready.)