10 c. squash, chopped
4 c. onion, chopped
5 tsp. salt
2 1/2 c. vinegar with 1 tbsp. cornstarch mixed in
5 c. sugar
1 lg. jar pimentos
2 bell peppers, chopped
1 tsp. nutmeg
1 tbsp. turmeric
1/2 tsp. black pepper

Mix first 3 ingredients together and let stand overnight. Drain. Mix rest of ingredients with first three and simmer 30 to 40 minutes. Seal in jars. Makes 5 to 6 pints.