4 qt. yellow squash, thinly sliced
4 c. onions, thinly sliced
2 c. green peppers, chopped
1/2 c. canning salt
Crushed ice
4 c. cider vinegar
6 c. sugar
1 tbsp. mustard seed
1 1/2 tsp. ground turmeric
1 tbsp. celery seed

In large container, combine squash, onions, peppers, and salt. Cover with crushed ice; mix well. Let stand for 3 hours. Drain; rinse and drain again. In a large kettle, combine remaining ingredients; bring to a boil. Add squash mixture; return to a boil. Ladle hot mixture into hot jars, leaving 1/4 inch headspace. Adjust caps. Process for 10 minutes in boiling water bath.

Yield: 8 pints.