8 c. thinly sliced yellow squash
2 c. thinly sliced onions
3-4 bell pepper, red and green sliced thin
1 can chopped pimento
2 c. vinegar
1 1/2 c. sugar
2 tsp. celery seed
2 tsp. mustard

Combine squash and onion, sprinkle with salt; set aside 1 hour and drain. Combine vinegar, sugar, spices, and bell peppers. Bring to a hard boil again. Fill pint jars and seal with lid and ring.