8 c. sliced squash
2 c. sliced onions
1 bell pepper
Salt to taste (about 3 tbsp.)

Mix together and cover with ice and let stand one hour. Drain well.

Mix:

2 c. apple cider vinegar
2 tsp. celery seed
3 c. sugar
2 tsp. mustard seed

Bring to a boil and add squash mixture; return to a boil and boil for 2 minutes. Add 2 small jars of pimientos and pack in jars and seal. Makes about 4 pints. Ready to eat in 24 hours if placed in refrigerator.