- 45 minutes
- 25 minutes
- 7 pints
- Place squash, onions, pimento and garlic, cut up in chunks, in a large bowl. Sprinkle the salt over vegetables and stir to blend. Cover and let sit for 2 to 3 hours, or overnight in refrigerator. Drain vegetables and if using a food processor, chop into small pieces (do not puree)
- Lightly pack the chopped vegetables into clean pint jars. (makes about 7) In a large pot combine the vinegar, sugar, cornstarch and spices. Bring to a boil and cook until 210 degrees or boil for 3 to 5 minutes.
- Pour the hot liquid over the vegetables in jars, making sure to cover. Seal jars and put into a pot of boiling water for 25 to 30 minutes. Remove from pot and allow to cool.