Pickled Yellow Squash

Ingredients

8 cups thinly sliced yellow squash (about 3 pounds)
2 quarts water
2/3 cup pickling salt
3 cups sugar
2 cups white vinegar (5% acidity)
1 tablespoon celery seeds
1 tablespoon mustard seeds
2 cups chopped green bell pepper (about 1/2 pound)
2 cups thinly sliced onion (about 2 pounds)
1 (4-ounce) jar diced pimiento,drained

Instructions

Place squash in a large nonaluminum container. Combine water and pickling salt, stirring until the salt dissolves; pour over squash. Cover and let stand for 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 into hot jars,filling to 1/2 inch from top. Cover with hot vinegar syrup, filling to 1/2 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling-water bath 15 minutes. Yield: 4 pints.