12 c. yellow squash, sliced thin
4 c. onion, chopped
2 lg. green peppers, sliced
2 sm. jars pimentos
6 tbsp. salt

Sprinkle salt over sliced squash and let stand overnight. Next morning, rinse with clear water and let drain. Make syrup and bring to a boil.

SYRUP:

5 c. sugar
2 1/2 c. vinegar
2 tbsp. celery seed
1 tsp. turmeric

Add squash and other ingredients to syrup. Bring to a boil but do not boil - just simmer! Won't be crisp if it boils! Simmer approximately 30 minutes. Put in sterile jars and seal. Makes 6 pints.