Recipe - Squash Pickles

5 pound Squash
4 cup Onions
2 md Bell peppers
Three fourths cup Salt
2 qt Ice cubes
1 teaspoon Black pepper
5 cup Sugar
1 One half teaspoon Turmeric
2 tablespoon Mustard
5 cup Vinegar
2 tablespoon Celery seed

Wash squash. Cut in One fourth x 1/8 inch slices. Cut onions and pepper the
same. Place in large container. Sprinkle salt and add ice. Cover and let
stand 3 hours. Drain and rinse. Mix sugar, turmeric, mustard, vinegar,
celery seed and pepper in a big pot. Place on medium heat to below boiling
point. Add other ingredients. Heat the same and place in jars. Randy Rigg
The Pinnacle Club BBS 8129639139

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini