1 gallon yellow squash, sliced thin
8 sm. white onions, sliced thin
1 green pepper, chopped
1 sweet red pepper, chopped
1/2 c. ice cream salt
5 c. sugar
5 c. vinegar
1/2 tsp. turmeric
1/2 tsp. ground cloves
2 tbsp. celery seed
2 tbsp. mustard seed

Layer squash, onions, and pepper. Cover with salt and ice. Set aside 3 hours. Combine remaining ingredients and bring to a boil. Drain squash and add to solution. Bring back to boil. Pour into sterilized jars. 8 pints.