Squash Pickles---Who wants this recipe?

I do! I do! As soon as I can get my hands on the recipe, I will post it here. They are delicious, not too hot, not too sweet, jussssst right! Tom Jeffers is a co-worker and friend who shares my interest in all the important things: grand-babies, family, cooking, growing veggies, just to name a few. Okay Tom, if you are reading this, give up the recipe-----now!
He did! He did! Here it is:

SQUASH PICKLES (adapted from an old Southern Living cookbook)

1/2 cup salt
3 quarts water
6 cups thinly sliced yellow squash
2 cups Kirby cucumber thin slices
2 cups sugar
2 cups white vinegar
2 tsp. mustard seeds
2 sweet onions, thinly sliced
2 red or green peppers thinly sliced (Tom uses Cubanelles when he can find them)
1 (4 oz.) jar sliced pimiento, drained
Hot peppers, small,and left whole are entirely optional, quantity depends on your taste and how hot you like your pickles

Dissolve salt in 3 quarts water in large bowl; add squash. Submerge squash in water, using a plate to hold slices down; cover and let stand 3 hours. Drain and set aside.
Bring sugar, vinegar, and mustard seeds to a boil in a large non-aluminum stockpot, stirring until sugar dissolves. Add squash, onion, pepper, and remaining veggies to pot; return to a boil. Remove from heat, and cool. Store in airtight containers in refrigerator up to two weeks. Yield 2 quarts