Bread And Butter Pickled Squash Recipe

• 1 gal sliced squash - (abt 4 1/4 lbs)
• 2 x green bell peppers diced
• 5 med onions diced
• 1/2 c. salt
• 5 c. vinegar, 5% acidity
• 4 1/2 c. sugar
• 1 tsp grnd mustard
• 1 1/2 tsp turmeric
• 1 tsp celery seeds
• 20 whl cloves in spice bag

1. Select small to medium-sized yellow summer squash, about 1- to 1 1/2-inches in diameter.
2. Cut squash into 1/4-inch slices and combine with peppers and onions.
3. Stir in 1/2 c. salt; let stand 3 hrs.
4. Drain.
5. Mix vinegar with sugar and spices; heat to boiling.
6. Remove spice bag.
7. Pack squash, peppers, and onions into pint jars.
8. Cover with boiling vinegar solution.
9. Adjust lids.
10. Process in boiling water 10 min.
11. Begin counting time as soon as all the warm jars are placed in actively boiling water.

green bell peppers, onions, salt, vinegar, sugar, mustard, turmeric, celery seeds

Taken from cookeatshare.com/recipes/bread-and-butter-pickled-squash-91326 (may not work)