12 c. fresh squash
1 lg. jar pimientos
4 c. onions
4 sweet peppers
5 tbsp. salt
Hot pepper to taste (about 2 for mild)

Mix all the above ingredients and soak overnight. Drain and wash with cold water. In sauce pan, mix 2 1/2 cups white vinegar, 1 tablespoon turmeric, 1 tablespoon mixed pickling spice (in sack). Bring to a boil and add 2 cups sugar. Bring to a boil again. Add squash, mix and bring to boil for 4 to 5 minutes. Put in hot jars and seal.