Sue's Squash Pickles

2/3 cup salt
3 quarts water
8 cups thinly sliced yellow squash(2 1/2 lbs)
2 1/2 cups sugar
2 cups white vinegar
2 teaspoons mustard seeds
2 sweet onions thinly sliced
2 green bell peppers thinly sliced
1 4oz. jar sliced pimento peppers(drained)
dissolve salt in 3 qts water in a large bowl

Add squash and submerge squash in water by using a plate to hold slices down. Cover and let stand for 3 hours drain and set aside then bring sugar, vinegar, and mustard seed to a boil in a large non aluminum Dutch oven or stock pot stirring until sugar dissolves. Add squash, onions, bell -pepper and pimento return to a boil then remove from heat and cool. Store in air tight containers
hope you enjoy, Sue B./ Georgia

http://www.nancyskitchen.com