12 c. chopped squash
4 c. chopped onions
4 tbsp. plain salt
2 c. chopped green peppers
2 1/2 c. vinegar
2-3 hot peppers (for mild, more if you prefer hot)
1/2 tsp. black pepper
5 c. sugar
1 tsp. dry mustard 1 1/2 tsp. turmeric
1 1/2 tsp. cornstarch
1 (4 oz.) jar pimento

Mix squash, onions and salt. Store in refrigerator overnight. Then pour into colander and drain. Add green peppers, vinegar, sugar, mustard, turmeric, cornstarch, pimento and black pepper. Cook until tender (20-30 minutes). Add hot peppers; put in pint jars and process for 5 minutes.