4 qts. thinly sliced squash
1 c. salt
5 c. vinegar
1 1/2 tsp. turmeric
1 tbsp. celery seed
2 qts. thinly sliced onions
2 to 3 quarts crushed ice
5 c. sugar
1 tbsp. mustard seed

Pour salt over sliced squash and onion. Cover with ice and let stand 3 hours. Drain and rinse with cold water. In a pan mix 5 cups vinegar, 5 cups sugar, 1 1/2 teaspoon turmeric, 1 tablespoon mustard seed, 1 tablespoon celery seed. Bring mix to a boil; add squash and onions. Bring to boil but do not boil. Pack in sterile hot jars and seal.