Squash Pickles - cooking recipe

Ingredients

8 c. sliced squash (about 2 1/4 lb.)
2 large onions, sliced (about 1 1/4 lb.)
4 c. chopped green pepper
2 c. sliced cauliflower
1 1/4 c. sliced carrots
1 1/2 c. sliced celery
1 (2 oz.) jar sliced pimiento, drained
1/2 c. salt
4 1/2 c. sugar
3 c. white vinegar (5% acidity)
3 Tbsp. pickling salt
1 Tbsp. celery seed
1 Tbsp. mustard seed
1 1/2 tsp. ground turmeric

Preparation

Combine squash, onions, green pepper, cauliflower, carrots, celery and pimiento in a large glass bowl; sprinkle with 1/2 cup salt.
Cover; let stand about 2 hours.
Drain and rinse in cold water; drain well.
Pack vegetables in hot pint jars, leaving 1/2-inch headspace.