10 lb. yellow crook neck squash
8 med. sized onions
2 bell peppers

Slice squash, onions, thin dice peppers. In large container let set 1/2 cup plain salt and water for 3 hours. Drain well, but do not rinse. 5 c. white vinegar 1 tsp. celery 1 tsp. turmeric 1 tbsp. mustard seed

Bring to a boil. Add 8 ounces pimentos, diced, squash, onions, peppers and allow to boil second time. Pack in jars and seal, makes 12 pints.