8-10 sm. yellow squash
3 lg. green peppers
3 lg. red peppers
1 lg. jar pimentos
3 lg. onions
6 c. sugar
1 qt. white vinegar
3 tsp. celery seed
3 tsp. mustard seed
3 tsp. whole cloves

Chop peppers and onions. Slice the squash. Place in large container. Sprinkle with 1/4 cup salt; let stand 1 1/2 hours, then drain. Place in a canning pot; add pimento, sugar, vinegar and spices. Bring to a boil. Boil 10 minutes. Place in jars and seal hot. Makes 12-14 pints.