8 c. young squash, sliced
2 c. onion, sliced
2 c. green bell peppers, diced
1 sm. jar pimentos
1/4 c. salt
2 c. vinegar
3 c. sugar
1 tsp. celery seed
2 tsp. mustard seed
1 c. water
2 c. red bell pepper, diced; optional
3 chopped, mild, banana peppers; optional

Mix squash, onion, peppers, pimento, and salt. Let set 1 1/2 hours in ice, then drain well. Mix vinegar, water, sugar, and seeds in saucepan and bring to a rolling boil. Pack vegetable mix in pint jars and pour liquid over them, leaving 1/2 inch head room. Seal. Let set 2-3 weeks before using.