Shred all together:

12 c. yellow squash
4 c. onions
4 sweet peppers (2 green and 2 red)
1 big can or jar of pimento

Add:

5 tsp. salt

Let stand overnight. Next morning drain all juice off and add:

2 1/2 c. red vinegar
2 tsp. pickling spice
1 tsp. turmeric
5 c. sugar

Mix well and bring to boiling point. Pack in pint jars and seal. (This relish is exceptionally good on hot dogs. No other dressing needed.) Yield: 7 pints.