8 cups yellow squash, sliced
4 cups sweet pepper, sliced
2 cups onions, sliced
3 cups sugar
3 cups white vinegar
2 tablespoons mustard seed
2 tablespoons celery seed
Mix squash, pepper and onions in water with 2 tablespoons salt.
Let stand for 1 hour.
Pour off water.
Add vinegar, sugar, mustard and celery seed.
Bring to a boil; cook for 4-5 minutes, put in sterilized jars and seal.
67291 ~ 500 Treasured Country Recipes
Mouthwatering, Time-Honored, Tried & True, Handed-Down, Soul-Satisfying Dishes
by Martha Storey.
This heirloom cookbook is as complete as your grandmother's pantry with more than 600 recipes for simple dishes with country soul. These are the family favorites that never go out of style.paperback
$18.95 each
K19251 - Glass Onion Keeper
Your cut onions will last longer when you store them in a container that allows them to breathe. That's where The Onion Keeper comes in. It's the right way to store cut onions. Just slip your leftover onion under the glass. It traps the odors so that your other foods don't smell and your onions will keep longer. The Onion Keeper will pay for itself in onions that you don't throw away.
