Pickled Squash - cooking recipe

Ingredients

8 c. sliced squash
2 c. thin sliced onions
pepper rings (may use hot pepper)
1 large jar pimiento
3 c. sugar
2 Tbsp. mustard seed
2 c. vinegar
2 Tbsp. celery seed

Preparation

Soak squash in 3-quarts water with 2/3 cups salt for one hour. Pour off brine.
Make syrup of sugar, mustard seed, vinegar and celery seed.
Bring to a boil, drop in vegetables.
Bring to a boil again, but do not cook.
Put in jars and seal.
Makes 3 pints.