Ruth'S Squash Pickles - cooking recipe

Ingredients

8 c. sliced squash
4 medium onions, sliced
2 green bell peppers, diced
3 c. sugar
3 c. vinegar
1 tsp. celery seed
1 tsp. mustard seed
1 jar pimento

Preparation

Place squash, onions and peppers in large container with 1/2 cup salt.
Cover with water and ice cubes.
Refrigerate for 3 hours.
Mix other ingredients and bring to a boil.
Drain squash mixture and rinse.
Pour liquid mixture over squash and boil for 7 minutes.
Pour into jars and seal.
Makes 7 pints.