6 lg. squash (summer)
4 med. onions
2 green peppers

Grind up vegetables and sprinkle with 1/4 cup salt. Cover with water and let stand 1 hour. Drain vegetables well. Add syrup to vegetables and simmer 5-6 minutes. Pour into pint jars and seal.

SYRUP:

3 c. sugar
2 c. vinegar
2 tsp. celery seed
2 tsp. turmeric

Use only squash you can fry.