Recipe - Pickled Squash

25 (up to)
30 small Squash; thinly cut or sliced up
6 lg Onions; thinly cut or sliced up
4 (up to)
6 Banana peppers; cut or sliced up in
thin strips
One half cup Salt
5 cup Sugar
5 cup White vinegar
2 tablespoon Prepared mustard
1 teaspoon Tumeric seed
One half teaspoon Powdered cloves

Sprinkle salt over squash, onions & peppers. Let stand for at least 3
hours. Drain. Mix Mix together sugar, vinegar, mustard, tumeric & cloves.
SImmer for 30 minutes & then bring to a boil. Pour over squash mixture that
has been put into sterilized jars. Seal. Process in boiling water bath for
5 minutes.

SHARYN STEPHENS

From Simply Southern, the Desoto School Mothers' Assn, HelenaWest
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.