Squash Pickles - cooking recipe

Ingredients

2/3 c. salt
3 qt. water
8 c. thinly sliced yellow squash (or cucumber)
2 1/2 (or less) c. sugar
2 c. vinegar
2 tsp. mustard seed
2 medium onions, thinly sliced
2 green peppers, halved, seeded and thinly sliced
1 (4 oz.) jar pimento, cut into 1-inch pieces

Preparation

Stir salt into water in a very large bowl or divide into two bowls. Add squash. Weight down with a dinner plate and an unopened can to keep pickles under salt brine. Let stand 3 hours. Drain well.