Squash Pickles

Directions

1. 1
   Slice squash and onions very thin.
2. 2
   Shred peppers and garlic. Mix lightly and sprinkle salt over all.
3. 3
   Put in large pan and cover with ice cubes.
4. 4
   Let stand 3 hours.
5. 5
   Drain well.
6. 6
   Mix remaining ingredients together and heat in large pot.
7. 7
   When hot, add vegetables and stir occasionally.
8. 8
   Heat until scalded through but do not boil.
9. 9
   Pack in jars while hot and seal.
10. 10
    Delicious and crunchy.
11. 11
    Yields 7 to 9 pints.