1/2 gal. squash
2 lg. bell peppers
2 lg. onions
1 jar (4 oz.) pimento
2 c. white vinegar
2 1/2 c. sugar
2 tsp. celery salt
2 tsp. mustard seed
2 tsp. salt

Combine all ingredients and mix well. Let stand 1 hour. Bring to a boil and boil for 15 minutes. Pour into jars and seal.