8 c. sliced yellow squash (4-6 lbs.)
2 c. onions, sliced thin
4 bell peppers, sliced thin
3 c. sugar
4 tbsp. salt
2 c. white vinegar
2 tsp. mustard seeds
4 tsp. celery seed
1 lg. jar sliced pimientos

Put salt over sliced squash, onions and bell peppers. Let set 1 hour. Drain off liquid. Boil sugar, vinegar and spices. Add squash, onions and bell pepper when sugar mixture starts to boil. Boil 1 minute. Put in clean pint jars and seal.