So pretty, and so good!
8 cups sliced squash
2 onions, sliced in rounds
1 lb salt (yeah, that's a lot! I used about half of that)
1/2 cup diced red pepper
1 cup vinegar
1 3/4 cups sugar
1/2 tsp celery seeds
1/2 tsp mustard seed
Combine the squash and onion, sprinkle with the salt and let stand for 1 hour. Drain, rinse, well, and drain again to remove as much of the salt as possible.
Combine pepper, vinegar, sugar, and seeds. Bring to a boil and add the squash and onions. Return to a boil. Remove from heat, pack into sterilized jars and seal. Process using today's recommended guidelines.
Other sources of pickle recipes:
USDA Complete Guide to Home Canning:
Montana State University: http://www.ext.colostate.edu/PUBS/foodnut/09304.html
Are old-time pickling recipes safe?