5 qts. diced squash
2/3 c. plain salt
1 or 2 qts. diced onion

Sprinkle salt over vegetables and let set overnight. Drain. Cover with cold water. Let set for 1 hour. Drain, then add this mixture: 2 bell peppers 1 or 2 hot peppers (opt.) 1 med. jar pimientos, chopped 4 c. vinegar 4 tsp. turmeric 6 tbsp. cornstarch 2 tsp. celery seed 2 tsp. dry mustard

Mix all together and pour over squash. Cook 1 hour, or until done, stirring occasionally to prevent sticking, as well as mixing thoroughly. Pour into sterilized jars and seal. Makes 7 or 8 pints.