Squash Pickles - cooking recipe

Ingredients

8 c. yellow squash, sliced
2 c. onion, sliced
4 bell peppers, sliced
1 jar pimentos
2 Tbsp. mustard seed
3 c. sugar
2 Tbsp. celery seed
2 c. vinegar

Preparation

Combine squash and onions in large container with 4 tablespoons salt. Place ice on top and let stand for at least 1 hour or overnight. Drain off saltwater. Add vinegar, sugar, celery seed, mustard seed and peppers to onion and squash. Bring to a boil. Add pimentos. Fill sterilized hot jars. Cool and store.