Pickled Yellow Squash

My first year of college I waited tables in a small family owned restaurant. This was one of my favorite things offered on the salad bar. I was lucky enough to get the family recipe. I have never made it, but I sure ate a lot of it. The recipe says it makes 2 quarts, but that sure does not sound right to me unless those veggies shrivel up a lot! Update: I have now made this a couple of times and it is just as good as I remember! My family and friends love it! I found that one average squash is about a cup, so it takes approximately 8 squash per batch.

• Ready In: 2 hrs 30 mins
• Yields: 2 quarts

Ingredients

• 8  cups  yellow squash, sliced thickly
• 2  cups onions, peeled and cut into large chunks
• 1  cup green pepper, seeded and cut into large chunks

• Brine ingredients

• 1  teaspoon celery seed
• 1  teaspoon mustard seeds
• 2  teaspoons pimientos, chopped
• 2  cups white vinegar
• 3  cups sugar

Directions

1. Put the squash in a large pot and salt heavily. Let stand for one hour.
2. Drain the liquid from the squash. Take paper towels and wipe thoroughly until most of the salt is removed. Do not wash the squash!
3. Prepare the brine and place in a large pot.
4. Add the green pepper and bring to a boil.
5. Add squash and onion.
6. Return to a boil.
7. Remove from heat.
8. Put in jars leaving 1/2" headspace.
9. Place lids, screw on bands finger-tight and process in a boiling water bath (5 minutes up to 1000 feet in elevation; 10 minutes from 1001 to 6000 feet; 15 minutes >6000 feet).
10. Let jars cool; store in a cool, dark place.