10 c. squash, cubed
4 c. onions, cubed
5 tbsp. canning salt

Mix well and let set overnight, drain well.

1 green pepper
1 can pimentos and juice
2 1/4 c. vinegar
4 c. sugar
1 tbsp. celery seed
1/2 tsp. black pepper
1 tsp. turmeric
1 tsp. nutmeg
1 tsp. dry mustard

Mix and add squash, bring to slow boil. Simmer 30 minutes. Can while hot. (5 pints).