8 c. summer squash, slice thin and heaped up
2 c. thinly sliced onions
2 bell peppers, chopped green
2 sm. jars pimentos
1/4 c. salt or 4 tbsp.
2 c. white vinegar
2 tsp. mustard seed
2 tsp. celery seed
3 c. sugar

Put squash, onions, and salt in a pan and cover with water. Let stand 2 hours. Combine vinegar, sugar, celery seed, mustard seed, peppers and pimento in a pan and bring to boil. Dip onions and squash out of salt water and add to vinegar mixture. Bring to a rolling boil. Pack in hot sterile jars and seal. Makes 5 pints.