I have yellow squash coming out my ears, I'm freezing some for the winter but I was looking around for other recipes to use them up and came across this recipe. Has anyone ever made these? I'm going to give it a try and see how it turns out. ***I finally got around to making the pickles and they are really good!!!! I added garlic and frozen carrots to the recipe and left out the green peppers...I also increased the sugar and vinegar to make up for the added ingredients. I didn't do the water bath I just filled one 1/2 gallon jar and two pints and stuck the whole thing in the frig. These won't last long enough to need a water bath. We finished off one of the pint jars at supper last night. ***This is the reworked recipe. YELLOW SQUASH PICKLES Preparation time: 25 minutes. Standing time: 2 hours. For about 2 quarts pickles, you will need: 8 c. thinly sliced yellow squash 3 onions, chopped 1 pound frozen carrots, thawed 1 hole head of garlic sliced 1/3 c. salt 3 c. vinegar 3 c. sugar 1 tbsp. each mustard seeds and turmeric 1 tsp. celery seeds TIPS: Use squash in prime condition. Scrub well before slicing. White vinegar will give the best color. In large mixing bowl, combine squash onions, and green pepper. Add combined 1/3 cup salt and water to cover. Stir lightly. Cover and set aside for 2 hours. Drain. Combine remaining ingredients in large pot. Bring to a boil. Add squash mixture. Boil 3 minutes. Pack in hot, sterilized jars, leaving 1/2 inch head space. Seal jars. Serve pickles well chilled.