This is a Squash Pickle recipe I have used for ages.

Dawn's Squash Pickles

8 C. thinly sliced squash
2 qts. water
2/3 C. pickling salt
3 C. sugar
2 C. white vinegar, 5% acidity
1 Tbs. celery seeds
2 C. chopped green bell pepper
2 C. thinly sliced onion (2 lbs.)
4 oz. jar pimento, drained

Place squash in large non-aluminum container. Combine water and salt, stirring until salt dissolves. Pour over squash. Cover and let stand 1 hour. Drain well. Combine sugar and next 3 ingredients in a dutch oven. Add squash, green pepper and remaining ingredients. Bring to a boil. Remove from heat and pack hot vegetables into hot jars filling to 1/2" of top, then cover with hot vinegar syrup. Remove air bubbles and wipe jar rims. Cover at once with lids and bands. Process in boiling water for 15 minutes.
Makes 4 pints
Dawn in SW GA

http://www.nancyskitchen.com