Pickled Yellow Squash

• 8 c. thinly sliced yellow squash
• 2 qt. water
• 2/3 c. pickling salt
• 3 c. sugar
• 2 c. white vinegar
• 1 Tbsp. celery seed
• 1 Tbsp. mustard seed
• 2 c. chopped green pepper
• 2 c. thinly sliced onion
• 1 (4 oz.) jar diced pimiento, drained

1. Place squash in a large nonaluminum container.
2. Combine water and pickling salt, stirring until salt dissolves.
3. Pour over squash.
4. Cover and let stand 1 hour, drain well.
5. Combine sugar and next 3 ingredients in a Dutch oven.
6. Add squash, green pepper and remaining ingredients, bring to a boil.
7. Remove from heat and pack hot vegetables into hot jars, filling to 1/2-inch from top.
8. Cover with hot vinegar syrup, filling to 1/2-inch from top.
9. Remove air bubbles.
10. Wipe jar rims.
11. Cover at once with metal lids and screw on bands.
12. Process in boiling water bath 15 minutes.
13. Yields 4 pints.

water, pickling salt, sugar, white vinegar, celery, green pepper, onion, pimiento

Taken from www.cookbooks.com/Recipe-Details.aspx?id=640114 (may not work)