Pickled Hot Peppers

Directions

1. 1
   First wash squash; cut ends off.
2. 2
   Slice 1/8 inch thick. Dice it, not too thick. Every
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   layer
4. 4
   put
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   salt
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   on top.
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   Let squash stay for 18 hours in a
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   basket
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   with a weight on top to drain
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    the water
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    out.
12. 12
    Boil 1 gallon of white vinegar.
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    Then throw
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    in squash
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    for 1 1/2 minutes. Take squash out and put back
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    in
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    the basket and let it stay all night with the weight on
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    top
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    to drain the vinegar out.
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    Take the squash out of the basket
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    and
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    put
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    in a
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    pan
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    and fix it with garlic, parsley, oregano,
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    Mazola oil and hot or sweet peppers.
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    Put the squash in
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    a
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    jar;
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    pack
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    it
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    up to the collar in the jar.
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    Make sure there
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    are
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    no bubbles in the jar or it will spoil.
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    Then fill top with oil.