Squash Pickles - cooking recipe

Ingredients

8 c. thinly sliced squash
1 large jar pimento
2 c. vinegar
2 c. sliced onions
2 Tbsp. mustard seed
2 c. sliced bell pepper
2/3 c. salt
3 c. sugar
2 Tbsp. celery seed

Preparation

Soak squash in 3-quarts water with salt for 1 hour.
Pour off brine.
Combine sugar, vinegar, mustard and celery seed and bring to a boil.
Add all vegetables and bring back to a boil but do not cook!
Pack in hot jars and seal.
Yields 8 pints.