3 med. squash, unpeeled
4 lg. onions
1-2 lg. green peppers

Grind up on coarse grind mix 1/2 cup salt with ice water. Pour over squash and let stand 1-2 hours. Drain, rinse it, and drain it again. 2 1/2 vinegar (white) 1 c. water

Mix boil 3 minutes. Add squash, 2 teaspoon turmeric, and 2 teaspoon celery seed and mustard seed. Mix and cook for 3 minutes and pack in jars, hot. (No processing.)