4-6 sm. squash
1/3 c. salt
1 purple onions
1 c. bell pepper
1 1/4 c. sugar
1 c. vinegar, white
1 tbsp. mustard seed
1 (20 oz.) jar pimento

Wash and clean squash (and onions). Slice squash into 1 1/2 quart of cold water with salt. Refrigerate overnight. Drain. Add onion, bell pepper and pimento to squash. Boil sugar, vinegar and mustard seed. Pour over vegetables and refrigerate. Colorful.