12 c. sliced squash, heaping
6 tsp. salt

Cover with water. Let stand 2-3 hours. Rinse and drain.

4 c. sliced onions
2 bell peppers
4 oz. jar pimentos
4 c. sugar
2 1/2 c. vinegar (white)
2 tbsp. celery seed
1 tbsp. turmeric

Bring to boil above ingredients. Pour over squash. Let set 2 hours. Lift squash from vinegar and reheat to boiling. Return the squash to boiling vinegar. Let it return to boiling and cook 1 minute. Fill jars and seal.

To make relish just chop everything up instead of leaving it in slices. Measure everything the same and make the same way.