12 c. sliced squash
4 c. sliced onion
2 bell peppers, chopped
2 lg. jars pimientos
5 tbsp. salt
2 1/2 c. vinegar
4 c. sugar
2 tsp. pickling spice

Sprinkle salt over squash, onion, pepper and pimientos; let stand for 1 hour then drain. Bring vinegar, sugar and spice to a boil. Boil for 2 minutes, add squash mixture. Bring to a boil, boil for 12 minutes and pack in jars. Seal.