10 c. chopped squash
3 lg. green peppers, chopped (or red gives color)
4 lg. onions, chopped
2 1/4 c. vinegar
4 1/2 c. sugar
1 tbsp. turmeric powder
1 tbsp. celery seed
2 tsp. cornstarch
1 jar (lg.) pimentos (or 2 sm.)

Chop first 3 ingredients. Put in large container. Add 1/4 cup salt, let stand all day or all night. Rinse thoroughly to remove salt; add remaining and cook slow 15-20 minutes. Makes 7 pints.