Pickled Yellow Squash - cooking recipe

Ingredients

8 c. thinly sliced yellow squash
2 qt. water
2/3 c. pickling salt
3 c. sugar
2 c. white vinegar
1 Tbsp. celery seed
1 Tbsp. mustard seed
2 c. chopped green pepper
2 c. thinly sliced onion
1 (4 oz.) jar diced pimiento, drained

Preparation

Place squash in a large nonaluminum container.
Combine water and pickling salt, stirring until salt dissolves.
Pour over squash.
Cover and let stand 1 hour, drain well.
Combine sugar and next 3 ingredients in a Dutch oven.
Add squash, green pepper and remaining ingredients, bring to a boil.
Remove from heat and pack hot vegetables into hot jars, filling to 1/2-inch from top.
Cover with hot vinegar syrup, filling to 1/2-inch from top.
Remove air bubbles.
Wipe jar rims.
Cover at once with metal lids and screw on bands.
Process in boiling water bath 15 minutes.
Yields 4 pints.