8 c. (3 lbs.) sliced yellow squash
2 c. sliced onions & green peppers
1/3 c. salt
1 can pimiento
3 c. sugar
2 c. vinegar
2 tbsp. mustard seed
2 tbsp. celery seed
2 tbsp. pickling spices

With just enough water to cover, let the squash, onions, green peppers and salt set for 1 hour. Drain, but do not wash off salt. Combine pimiento, sugar, vinegar, mustard seed, celery seed and pickling spices and bring to a boil. Pack the squash, onions and green peppers in jars. Cover with above mixture and "water bath" for 10 minutes.