Summer Squash Pickle

Directions

1. 1
   Cut onion slices in half and peppers into 1/4 inch by 1 inch strips.
2. 2
   Combine squash, onions and peppers and sprinkle with salt, cover with water and let stand 2 hours.
3. 3
   Drain, rinse, drain well.
4. 4
   Combine vinegar, sugar, and remaining ingredients in a large pot.
5. 5
   Bring to a boil, reduce heat and simmer 10 min.
6. 6
   Add veg and return to a boil-remove from heat immediately.
7. 7
   Quickly ladle veg and liquid into clean hot jars.
8. 8
   Leave 1/2 inch head space.
9. 9
   Seal.
10. 10
    Process 10 minutes in a boiling water bath.