1 gal. grated squash
1 c. salt
4 bell peppers, chopped
2 c. chopped onions
1 jar pimento
6 c. sugar (or less - 5)
1 qt. vinegar
1 tsp. turmeric
1 tsp. celery seed
1 tsp. mustard seed

Soak squash in saltwater for at least 3 hours, then drain. Bring vinegar, sugar, turmeric, celery seed and mustard seed to a boil. Add squash, chopped bell peppers, chopped onions and pimento; bring to boil again. Let boil for a minute or more. Pack into canning jars and seal.