Squash Relish - cooking recipe

Ingredients

12 c. squash, sliced thin
2 green bell peppers
6 c. sugar
4 c. onions
2 small jars pimentos
6 tsp. salt
2 1/2 c. vinegar
2 tsp. celery seed
1 tsp. turmeric

Preparation

Sprinkle salt over the squash and refrigerate overnight.
Next morning, rinse and drain.
Add the vinegar, celery seed and turmeric to the vegetables and sugar; bring to a boil. Pour into scalded jars and seal. Do not cook squash.
The straight neck yellow squash works best.
May be opened immediately.