10 c. sliced squash, thin
2 c. diced onions
2 tbsp. salt
1 c. diced bell pepper
2 c. vinegar
2 1/2 c. sugar
1 tsp. celery seed
1 tsp. mustard seed
1 (4 oz.) jar pimiento
1 tsp. turmeric
1 pod hot pepper, chopped
1 tsp. alum

Combine squash and onions. Sprinkle with salt. Let stand 1 hour. Drain. Combine all other ingredients, except pimientos. Bring to boil. Add squash and onions. Bring to a boil. Add pimientos. Seal in hot jars. Yield: 5 pints.