12 c. diced yellow squash
6 tsp. canning salt

Mix and let stand overnight or at least 12 hours. After the soaking period, pour off water and rinse well. Mix:

2 c. bell peppers, chopped
2 c. onion, chopped
2 (4 oz.) jars pimentos
2 1/2 c. vinegar
1 tsp. celery seed
1 tsp. turmeric
5 c. sugar

Mix and boil 1 minute. Add squash, bring to boil. Put in jars and seal. Yields: 8 pints.