6 lg. squash or equivalent
4 med. onions
2 green peppers
2 hot peppers
1/4 c. salt
1 tsp. pickle spice
2 tsp. celery seed
2 tsp. turmeric
2 tsp. mustard seed
2 1/2 c. sugar
Pimento
2 c. vinegar

Chop the above. Sprinkle with 1/4 cup salt. Add ice and let stand for 1 hour. Drain. Add 1 teaspoon pickle spice, 2 teaspoons celery seed and 2 teaspoons turmeric, 2 teaspoon mustard seed, 2 1/2 cups sugar, pimento for color and 2 cups vinegar. Bring to a boil and pack in hot jars and seal.

NOTE: You may thicken with a little cornstarch.