Squash Pickles

20 cups thinly-sliced squash
4 chopped onions
4 tablespoons salt
3 sweet peppers
1 cayenne pepper -- or to taste
4 cups sugar
2 tablespoons turmeric
2 tablespoons celery salt
2 tablespoons mustard seed
2 teaspoons powdered alum
2 cups vinegar
2 cans pimentos - (4 oz ea)

Slice squash, add onions and salt; mix thoroughly. Let stand for 3 hours; drain thoroughly.

Combine remaining ingredients. Heat to boiling, add squash and onions and let boil 3 minutes while stirring. Pack in sterilized jars and seal.

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