8 med. squash
4 med. onions
2 green bell peppers
1/4 c. salt
3 c. sugar
2 c. vinegar
2 tbsp. turmeric
3 tbsp. celery seed

Grind first 3 ingredients together. Cover with cold water. Add salt and let stand 1 hour; drain. Bring remaining ingredients to a boil. Add squash mixture and simmer 3 minutes. Pack in pint jars. Boil in water bath for 20 minutes.

Great with bean soup and cornbread.