ZUCCHINI OR YELLOWSQUASH PICKLES

Yellow Squash or Zucchini Sweet Pickles

Makes 4 pints

8 cups sliced tender squash

2 cups thinly sliced green bell pepper

Several slices red bell pepper for color (or 1  large  container chopped pimiento)

2 cups thinly sliced onion

SYRUP:

3 cups sugar

2 cups vinegar

2 tablespoons mustard seed

2 tablespoons celery seed

In a large bowl, make a brine of 1-1/2 quarts ice water and 2/3 cup salt. Soak squash for 1 hour in brine. Pour off brine.

In a large heavy nonreactive pan, combine vinegar, sugar, mustard seed and celery seed. Bring to a boil. Boil 5-10 minutes to make syrup.

Add vegetables to the syrup. Bring to a boil again, but do not cook.

With a slotted spoon, transfer vegetables to sterilized jars. Pour hot syrup over the vegetables to cover.

Remove air bubbles, wipe sealing  edge with a hot, damp clean cloth, and seal with new lids. Process in boiling water bath* canner at simmering temperature for 10 minutes.

Remove immediately from  water. Let pickles stand at least overnight to develop flavor.