8 c. diced squash (remove seeds)
2 onions, chopped
1/2 c. pickling salt

Pour salt over squash and onions. Cover with cold water. Let stand 2 hours. Drain and wash.

2 c. vinegar
3 c. sugar
2 lg. bell pepper, chopped
1 tsp. mustard seed
2 tsp. celery seed
1 sm. jar pimiento, chopped

Mix these six ingredients and bring to a hard boil. Add squash and onions, return to a hard boil. Use a slotted spoon to put in sterilized jars. Seal jars and water bath jars by putting in a pan and cover with water 2" over the top of the jars. Boil gently 10 minutes. Will make 6 (1/2) pint jars of relish.