Squash Pickles

Layer squash, onion and green pepper in a large container. Sprinkle layers with salt. Cover with ice and refrigerate 1 hour. Drain off liquid.

Combine sugar, white vinegar, celery seed, mustard seed and dry mustard in a large saucepan. Bring to a boil over medium heat. Add vegetables and return to a rolling boil. Boil 3 minutes. Remove from heat and pack vegetables tightly into hot canning jars, leaving ½-inch head space. Fill jars to 1/2 –inch from top with hot liquid. Remove air bubbles. Wipe jar rims. Adjust lids.

Process in a boiling water bath: pints 15 minutes and half pints 10 minutes. Wait 4 weeks before opening to allow pickles to develop best flavor. Refrigerate before serving.

See you over next week’s box,