Squash Relish

• 6 medium size yellow crooked-neck squash
• 6 to 12 Tbsp. salt
• water
• 4 c. chopped onions
• 2 large green bell peppers
• 2 small jars pimentos
• 5 c. sugar
• 2 1/2 c. vinegar
• 2 tsp. celery seed
• 1 tsp. turmeric

1. Thoroughly wash squash.
2. Trim off and discard each end of squash.
3. Slice squash thinly crosswise.
4. Place squash in deep pan, preferably a dishpan.
5. Cover with water and add salt.
6. Let stand overnight.
7. Drain and wash.
8. Mix in a large pot sugar, vinegar, onions, peppers, pimentos, celery seed and turmeric.
9. Bring to boil.
10. Add squash and reduce heat to simmer.
11. Once this mixture is thoroughly hot, proceed to pack in prepared jars for canning. Follow general canning procedure, processing for 20 minutes in boiling water.

salt, water, onions, green bell peppers, pimentos, sugar, vinegar, celery, turmeric

Taken from www.cookbooks.com/Recipe-Details.aspx?id=990591 (may not work)