Charlene's Recipe

Squash pickles

Category: Main street

Makes 8-9 quarts

4 quarts thinly sliced small yellow squash
2 quarts thinly sliced onions
1/2 cup salt
2 quarts crushed ice
5 cups sugar
5 cups vinegar
1 1/2 tsp turmeric
1 Tbsp mustard seeds
1 Tbsp celery seeds

Mix squash, onions, salt and ice and let stand for 3 hours. Drain. Wash in cold water and drain again. Mix sugar, vinegar, turmeric and seeds. Heat to just under boiling (do not allow to boil). Stir constantly. Pack squash mixture in jars, immerse jars in simmering water and process for 10 minutes.