12 c. yellow squash, diced (about 4 lbs.)
6 tbsp. pickling salt (not iodized)
2 diced green bell peppers
2 diced red bell peppers (or 12 oz. chopped pimento)
2 c. diced onions
4 cucumbers, remove seeds and dice

Mix together and let stand 4-6 hours, then drain.

Bring to a boil: 5 c. sugar 1 1/2 tsp. turmeric 1 tbsp. celery seed 1 tbsp. mustard seed 1/2 tsp. ground black pepper

Add vegetables - boil 20 minutes. Seal in hot sterile jars. Process in boiling water bath 12 minutes. Makes 6-7 pints (plus or minus).