About 2 pounds young yellow squash
2 lg. or 3 sm. onions
1/2 c. salt

Slice onion and squash very thin and pour salt over. Cover with ice water. Let stand 2 hours. Drain well.

2 c. vinegar
2 c. sugar
2 tsp. mustard seed
1 tsp. celery seed
1 tsp. turmeric
1/2 tsp. pickling spice

Let this come to a boil. Pour over squash to cover. Let stand for 2 hours. Then bring to a boil and boil 5 minutes. Put immediately in jars and seal.