10 c. yellow squash, chopped
4 c. onion, chopped
5 tbsp. canning salt
1 red pepper (sweet), chopped
1 green pepper (sweet), chopped

Vinegar Mixture:

2 tsp. celery seed
2 tbsp. mustard seed
1/2 tsp. black pepper
1 tsp. turmeric
6 c. sugar
2 1/2 c. vinegar

Combine squash, onion, canning salt, and peppers; let stand over night. Rinse well and drain. (Let stand 2 hours and drain if doing same day.) Heat vinegar mixture ingredients all together until sugar dissolves. Add drained vegetables. Cook 30 minutes. Put in sterilized jars.