15 squash, chopped or grated (1 gal.)
3 lg. onions, chopped
2 bell peppers, chopped
3 garlic buttons, chopped (optional)

Sprinkle 1 cup salt over this mixture and cover with ice cubes. let set 3 hours. Rinse and drain. Put into pan and cover with 5 cups sugar, 3 cups vinegar, 2 teaspoons mustard seed, 1 1/2 teaspoon turmeric, and small jar of pimientos (chopped) for color. Bring to a good boil, then boil for 3 minutes. Turn heat down to simmer to keep relish hot while canning. Put into hot jars and seal. 3 - 4 hot peppers (chopped) are an optional item. Makes approximately 6 pints.