Pickled Squash - cooking recipe

Ingredients

12 c. yellow squash, sliced thin
1 (4 oz.) jar diced pimento
3/4 c. salt
3 c. sugar
2 c. vinegar
2 c. chopped onions
2 c. chopped bell pepper
3 qt. water
2 Tbsp. mustard seed
2 Tbsp. celery seed

Preparation

Add
squash, onions, pepper and pimento to a large pot, then add salt and water and soak for 1 hour.
Drain.
Combine sugar, vinegar,
mustard and celery seed and bring to a boil. Add vegetables
and
bring to a boil again.
Pour hot mixture into hot sterilized jars, leaving 1/4 inch headspace.
Remove air bubbles; wipe jar rims.
Cover at once with metal lids and screw on
bands.
Process
in
hot water bath for 10 minutes. Yield: 4 quarts.