Pickled Squash - cooking recipe

Ingredients

8 cups diced yellow squash (do not peel)
2 cups diced onion
1 1/2 diced bell pepper
1 (4-oz.) jar pimento, diced
3 cups sugar
2 cups vinegar
2 Tbsp. salt
2 tsp. celery seed
2 tsp. mustard seed
Hot green pepper (to taste)
Turmeric

Preparation

In a large container, combine squash, onion and peppers. Sprinkle salt over vegetable mixture. Let stand 1 to 1 1/2 hours, drain well. Meanwhile, mix vinegar, sugar, mustard seed and celery seed in saucepan. Bring to a boil and cook for one minute. Remove from heat and pour over vegetables and mix well. Bring back to a rolling boil for about 2 minutes. Remove from heat and add pimento. Fill clean jars with hot mixture and seal. Makes about 4 pints. For a brighter yellow color add a little turmeric.