Squash Pickles - cooking recipe

Ingredients

10 c. thinly sliced yellow squash (about 4 lb.)
2 c. thinly sliced onions
2 green peppers, chopped
1/3 c. salt
2 c. white vinegar
1 Tbsp. mustard seed
3 c. sugar
1 Tbsp. celery seed
1 (4 oz.) jar diced pimentos, drained

Preparation

Combine first three ingredients in a large bowl.
Sprinkle with salt and add water to cover.
Top with ice and let stand 1 1/2 hours. Drain and rinse vegetables.