Pickled Squash - cooking recipe

Ingredients

4 qt. sliced squash
3 cloves garlic
6 medium onions, sliced
1 green pepper
1 medium size jar pimientos
1 Tbsp. salt
2 to 3 c. sugar
3 c. vinegar
1 1/2 tsp. turmeric
1 1/2 tsp. celery seed
2 Tbsp. mustard seed

Preparation

Mix squash, onions and green pepper.
Add salt and put in a large pan.
Cover with ice water.
Let stand 3 hours.
Mix sugar, vinegar, turmeric, celery and mustard seed.
Bring to a boil.
Add rest of ingredients.
Boil 2 minutes.
Put into sterile jars. Seal.
Let set one week.
Chill before serving.
Makes 5 pints.