This is one my favorite things!!! I have won first place in the county fair the last 4years for this recipe. You can eat these with a vegetable dinner or just by themselves. Yum!
9 c. sliced (yellow) squash
2 med. onions, sliced
2 med. green bell peppers, cut into strips
2 med. red bell peppers, cut into strips
1/3 c. pickling salt
3 1/2 c. cider vinegar
3 q1/2 c. sugar
1 t. celery seeds
1 t. mustard seeds
In a 6-8 qt. stainless steel pan, combine all veggies and salt. Add water to cover. Cover and let stand two hours. Drain in a extra large colander. Rinse and drain again.
In the pan combine vinegar, sugar and both seeds. Heat to boiling, stirring to dissolve sugar. Add squash mixture. Boil for 5-7 minutes. Put into hot jars and cover with hot flats. Seal with bands and hot water bath for 10 minutes. Please use caution when canning. Refer to the Ball Blue Book of Canning for specific details about hot water bathing.
These are best when they sit for 2 or 3 days (after they seal). I hope you enjoy this recipe as much as I do!