6 lg. squash
4 lg. onions
1 bell pepper
1/2 c. salt
1 sm. jar pimento
3 1/2 c. sugar
3 c. vinegar
2 tsp. celery seed
2 tsp. turmeric

Wash squash and onion and pepper. Cut into 1/4 inch slices. Add salt and cover with water. Soak 3 hours; then rinse and drain well.

Add pimento to drained vegetables. Combine the following ingredients: vinegar, celery seed, sugar, turmeric and 1 cup water in saucepan and bring to boil. Stir until sugar is dissolved. Combine vegetables with vinegar mixture and bring to boil. Cook 10 minutes. Pack in hot sterilized jars and place lids and bands on jar tightly. 6 to 8 pints.