Squash Salad - cooking recipe

Ingredients

4 to 6 small squash
1/3 c. salt
1 c. purple onion, chopped fine
1 c. bell pepper, chopped
1 (2 oz.) jar pimiento, chopped
1 1/4 c. sugar
1 c. white vinegar
1 Tbsp. mustard seed

Preparation

Slice squash into 1 1/2 quarts cold water into which the salt has been added.
Refrigerate overnight.
Drain.
Add onion, bell pepper and pimiento to squash.
Boil sugar, vinegar and mustard seed.
Pour over vegetables.
Refrigerate covered overnight.