Squash Pickles

Slice squash and onions very thin.

Shred peppers and garlic. Mix lightly and sprinkle salt over all.

Put in large pan and cover with ice cubes.

Let stand 3 hours.

Drain well.

Mix remaining ingredients together and heat in large pot.

When hot, add vegetables and stir occasionally.

Heat until scalded through but do not boil.

Pack in jars while hot and seal.

Delicious and crunchy.

Yields 7 to 9 pints.