8 c. cubed yellow crooked neck squash
2 c. chopped onion
3 red peppers, chopped
2 green peppers, chopped
1 sm. jar pimientos
3 c. frozen whole kernel corn
3 or 4 cubed cucumbers
5 lg. ripe cubed tomatoes

Salt above to taste and cover with cold water (few ice cubes) and let stand 1 1/2 to 2 hours. Drain well.

Combine and bring to a boil:

2 c. vinegar, 5% apple cider, white
2 tsp. mustard seed
2 tsp. ground allspice
3 c. sugar
2 tsp. celery seed

Pour over vegetable mixture and bring to a boil. Pack in clean sterile pint jars and seal. Process in boiling water bath 10 minutes.