4 qt. squash, peeled & cubed
6 (med.) white onions, sliced
4 green or red sweet peppers, cut up

Cover with 1/4 cup salt. Sprinkle 2 tablespoons garlic powder. Cover with a thick layer of ice. Let sit 3 to 5 hours; drain.

VINEGAR SOLUTION:

3 c. sugar
1 c. water
3 c. vinegar
1/2 tsp. celery seed
2 tsp. mustard seed
2 tbsp. turmeric

Mix and pour over drained squash; cook 5 minutes at full boil. Put in jars and seal.