Squash Pickles - cooking recipe

Ingredients

8 c. sliced yellow squash (1/4-inch)
2 c. sliced onion
2 c. sliced bell pepper
1 large jar pimento
2/3 c. canning salt
3 qt. water
3 c. sugar
2 c. vinegar
2 Tbsp. mustard seed
2 Tbsp. celery seed

Preparation

Soak the first 4 ingredients for 1 hour in the canning salt and water.
After 1 hour, drain.
Do not rinse. Set aside.
Bring to a boil the remaining ingredients.
Add squash and onion and bring to a near boil.
Add pepper and pimento last to retain color.
Bring to full boil and remove from heat.
Pack in sterile hot jars and seal. Makes approximately 6 pints.