2/3 c. salt
3 qt. water
8 c. thinly sliced yellow squash (or cucumber)
2 1/2 (or less) c. sugar
2 c. vinegar
2 tsp. mustard seed
2 medium onions, thinly sliced
2 green peppers, halved, seeded and thinly sliced
1 (4 oz.) jar pimento, cut into 1-inch pieces

Stir salt into water in a very large bowl or divide into two bowls. Add squash. Weight down with a dinner plate and an unopened can to keep pickles under salt brine. Let stand 3 hours. Drain well.

Combine sugar, vinegar and mustard seed in large kettle or Dutch oven. Bring to boil; stir until sugar is dissolved. Add drained squash, onions, peppers and pimento. Return just to boil. Cool. Transfer to jars with tight lid. Refrigerate. Will keep several weeks.