4 quarts baby squash, washed & sliced thin
5 quarts onion, sliced thin
5 c. sugar
1/2 tsp. turmeric
1 tbsp. celery seed
1/2 c. salt
1 tbsp. mustard seed
5 c. vinegar

Sprinkle salt over squash and onion. Cover with ice cubes 3 hours or longer. Mix remaining ingredients and bring to a boil. Add hot mixture to drained squash and onions. Bring to boil and pack in jars and seal.