5 lbs. squash, sliced thin
1/2 c. salt
2 lbs. onions, sliced thin
1/2 c. salt

In one bowl, place squash; spread salt evenly over squash and soak for 1 hour. Rinse well with cold water. In second bowl, place onions; spread salt evenly over onion and soak 1 hour. Rinse well with cold water. In large container mix: 2 tsp. pickling spices, tied in cloth 2 tsp. turmeric 1/2 box mustard seed 1/2 box celery seed 7 c. sugar

Bring to a boil and add onions and squash. Cook 5 minutes. Seal in jars. Makes 10-12 pints.