Squash Bread and Butter Pickle

 

8 cups yellow squash, thinly sliced

2 cups onion, sliced

2 cups white vinegar

4 bell peppers, sliced

2 tablespoons celery seed

2 tablespoons mustard seed

3 cups sugar

 

Tie celery seed and mustard seed into a bag.

 

Combine squash and onion, sprinkle with salt.  Add water to cover and set aside for 1 hour; then drain.

 

Combine vinegar, sugar, spices and bell peppers in a pan and bring to a hard boil.  Add squash and onion mixture, bring back to a hard boil until squash is done. 

 

Add to jars and seal.

 

Let chill before serving.