Zucchini And Summer Squash Pickles

• 8 c. zucchini and yellow squash, cut in chunks (do not peel)
• 2 large onions, thinly sliced
• 4 medium red and green peppers (2 each), seeded and sliced in rings
• pickling salt
• 2 c. cider vinegar
• 2 tsp. yellow mustard seed
• 2 c. sugar
• 2 tsp. celery seed

1. In earthenware crock or stainless steel, glass or enamel container, arrange a layer each of squash, onions and peppers; salt top layer liberally.
2. Continue layering with remaining vegetables and salt.
3. Cover; set aside one hour.
4. Drain off liquid and rinse well.
5. In large pot over medium-high heat, bring vinegar, sugar, mustard seed and celery seed to boil.
6. Add vegetables; return to boil.
7. After 10 seconds, remove from heat.
8. Ladle into hot sterilized jars to 1/4-inch from top.
9. Seal.
10. Process 5 minutes in a boiling water bath.
11. Makes 4 pints.

zucchini, onions, red and, pickling salt, cider vinegar, yellow mustard, sugar, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=603696 (may not work)