Pickled Squash - cooking recipe

Ingredients

8 c. thinly sliced small yellow squash
2 c. sliced onions
4 bell peppers, sliced
2 c. vinegar
2 tsp. celery seed
2 tsp. mustard seed
3 c. sugar
1 jar pimento peppers
1/2 c. salt

Preparation

Combine squash and onions in a large container.
Cover with ice and salt; set aside for 1 hour.
Put bell peppers on ice the last 5 minutes of the hour.
Drain and rinse well.
Combine vinegar, sugar and spices; bring to a boil.
Pour into sterilized jars and seal.