Squash Pickles - cooking recipe

Ingredients

2/3 c. salt
3 qt. water
8 c. thinly sliced yellow crookneck squash
2 1/2 c. sugar
2 c. vinegar
2 onions, sliced
2 green bell peppers, halved, seeded and sliced
2 tsp. mustard seed
1 (4 oz.) jar pimientos

Preparation

Stir salt into water in very large bowl, or divide between 2 bowls.
Add squash, weight down with a plate and unopened can to keep pickles under brine.
Let stand 3 hours.
Combine sugar, vinegar and mustard seed in large kettle.
Bring to boiling, stirring until sugar dissolves.
Add drained squash, onions, pepper and pimientos.
Return just to boiling.
Cool, transfer to container with tight lid.
Refrigerate.
Will keep several weeks. Or place in clean hot jars and process 5 to 10 minutes.