8 c. squash (yellow) and zucchini
2 c. onions
1 tbsp. pickling salt
1 c. green pepper
2 c. cider vinegar
3 1/2 c. sugar
1 small jar pimentos
1 tsp. celery seed
1 tsp. mustard seed

Combine sliced squash and onions. Cover with water; sprinkle with salt. Let stand 1 hour. Combine vinegar, sugar, celery seed, mustard seed and bring to a boil. Drain squash and onions, then add them and green peppers to vinegar mixture and let come to a hard boil. Remove from heat; add pimentos. Pack into jars with enough juice to cover and seal.