6 lg. squash (not over hard)
4 med. onions
2 bell peppers

Grind all the above together and sprinkle with 1/4 cup salt. Cover with ice water and let stand for one hour. Drain all water off.

Bring to boil: 2 c. vinegar 3 tbsp. celery seed 2 tbsp. turmeric

Add drained squash to hot vinegar mixture. Bring to boil and simmer for three minutes. Pack in hot jars and seal.