Summertime Squash Pickles - cooking recipe

Ingredients

2/3 c. salt
3 qt. water
8 c. very thinly sliced yellow and green squash, skins on
2 1/2 c. sugar
2 c. vinegar
2 Tbsp. mustard seed
1 (4 oz.) jar pimentos, cut into 1-inch pieces (optional)
2 medium onions, thinly sliced
2 bell peppers, cut into strips

Preparation

Stir salt into water in a very large bowl.
Add squash.
Weigh down with a dinner plate.
Let stand 3 hours.
Drain well.