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This pickle recipe tastes just like Bread and Butter cucumber pickles and they are usually crisper than cucumber pickles.

If you prefer, you can chop all ingredients and make Squash Relish by using the same recipe.

6 yellow crookneck squash (Any size will do, but smaller squash have less seeds.)
2 medium onions
2 medium sweet peppers (optional)
1/4 cup salt
2 1/4 cups sugar
2 1/4 cups vinegar
2 teaspoons celery seeds
2 teaspoons mustard seeds

Do not peel squash. Slice squash, onions, and green pepper in thin strips.

Add 1/4 cup salt, cover with cold water.

Let stand for one hour, use ice to keep cool or refrigerate.

Combine sugar, vinegar, celery seed and turmeric.

Boil ingredients for three minutes, stirring occasionally, then add drained squash mixture.

Simmer for three more minutes. Bring to a boil.

Pack in hot canning jars and fill to 1/2 inch of top of jar with juice.

Makes about 4 or 5 pints, double if you want more.

Cap and wash about a gallon of berries. Cover the berries with a generous amount of sugar.

Put a cloth over the top of the bowl and let it sit overnight.

The next day, pour off liquid that has formed and bring to a boil.

Pour hot liquid over berries, cover and let sit over night.

The next day, pour off liquid and bring to a boil again, repeating process of yesterday.

On the third day, pour off liquid, bring to a boil.

Continue to boil until it thickens. When liquid is thickened, add berries.

Boil another 15 minutes. Pour into jars and seal.