Bread and Butter Pickles

 BREAD & BUTTER PICKLES

8 cups sliced squash, or cucumbers
2 medium onions
2 sweet peppers (one red, one green)
1/4 cup salt
Mix squash, onions and peppers together, sprinkle w/ salt (un-iodized) mix well, cover with water and ice.
This is important to keep the veggies cold.
Let sit for 1-2 hours.
Rinse, drain and set veggies aside.

Brine ingredients:
2 1/4 cups cider vinegar
2 1/4 cups sugar
2 teaspoons celery seed
2 teaspoons mustard seed
1 teaspoon turmeric

Mix brine ingredients in a stainless steel stock pot.  Bring to a boil stirring constantly, let boil 3 minutes.  Add vegetables and bring back to a boil for 3 minutes.  Remove from heat and fill jars to within 1/2 inch of top with mixture.  (Important: liquid must cover vegetables and be within 1/2 of top.)  Place sterilized rings and lids on jars finger tight.  Process in steam canner, or boiling water bath for 5 minutes.  Adjust time accordingly for elevation.