12 c. squash, sliced
4 c. onion, sliced
2 c. green bell pepper, sliced
2 1/2 c. apple cider vinegar
1/2 tsp. celery seed
1 tbsp. turmeric
1 tsp. mustard seed
5 c. sugar
1 (4 oz.) jar pimentos

Sprinkle squash, onion and bell pepper with salt and mix. Cover with ice for 2 hours. Mix well and drain. Bring to a boil remaining ingredients. Add squash mixture. Stir occasionally. Bring to a slow boil. Pack in hot jars. Makes approximately 12 to 14 pints.