8 c. squash, sliced thin
2 c. onion, sliced thin
2 c. bell pepper, sliced thin
1 lg. jar pimentos

Soak squash in 5 quarts water with 2/3 cup salt for 1 hour.

SYRUP:

3 c. sugar
1 tbsp. celery seed
1 tbsp. mustard seed
2 c. white vinegar

Add vegetables to syrup, mix well and bring to a boil, but do not boil. Pack in jars and seal.